Nailed It or Failed It: Praline ice cream cake

Published 1:10 pm Saturday, August 17, 2019

This week’s recipe comes from The August/September 2012 issue of “Taste of Home” magazine.

It had been tucked away in my pile of dessert recipes for a long time, and I wanted a second dessert to take to our church fellowship I mentioned last week.

Since I could make this cake in a 13×9-inch pan, I figured it would be an easy one to tackle; and I was hoping it would taste like my favorite ice cream, butter pecan.

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 Praline Ice Cream Cake


— 1 cup packed brown sugar

— 1/2 cup sour cream

— 2 tablespoons plus 1/2 cup butter, divided

— 2 teaspoons cornstarch

— 1 teaspoon vanilla extract, divided

— 2 cups vanilla ice cream, softened

— 2 eggs

— 1 1/2 cups all-purpose flour

— 1 cup graham cracker crumbs

— 2/3 cup sugar

— 2 1/2 teaspoons baking powder

— 1/2 teaspoon salt

— 1/2 cup chopped pecans, toasted

— Whipped cream, optional


In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter, and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla

Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture.

Pour into a greased 13-inch x 9-inch baking pan. Drizzle with half of the sauce. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

Add pecans to remaining sauce; spoon over warm cake. Cool in pan. If desired, serve with whipped cream.

I had all of the ingredients on hand, and after I made the saltine cracker brittle, I got to work putting this together.

I first scooped two cups of ice cream so it could soften while I added the brown sugar, sour cream, two tablespoons of butter and cornstarch to a heavy saucepan.

I let the mixture come to a boil over medium heat and then added the half teaspoon of vanilla.

I remember thinking if the cake tastes as good as the sauce smells, it will be a hit.

Next, I melted the rest of the butter and added the softened ice cream. I used my stand mixer to combine the two then added the eggs one at a time, then in went the rest of the vanilla.

I turned the mixer off and added the dry ingredients to another bowl.

Once mixed, I poured about a third of the dry ingredients into the ice cream mixture, added another third, mixed, then poured in the remaining third and mixed one final time.

I had already greased my pan when I poured the batter into it, drizzled about half of the sensational smelling sauce over the top and placed it in the oven.

Total baking time was about 35 minutes. While the cake cooled, I added the chopped pecans to the rest of the sauce and then poured it on the cake.

Now all I had to do was clean up the kitchen and wait for Sunday evening.

Since I’m on the committee responsible for our church fellowships, Brad and I arrived at church a little early.

As the other committee members came and asked what I brought, I told them and let them know I needed their opinions before they went home.

Everyone who tried this cake said they liked it. My mom loved it. My Aunt Carolyn liked it (she even took a couple of pieces home), and I liked it.

It didn’t taste like butter pecan ice cream, but it was moist, and the sauce made the cake. It was yummy and is a keeper.

It’s another recipe added to my self-made cookbook.

The next church fellowship is quickly approaching. I’ve already started searching my stash for a new appetizer recipe.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.