PRALINE ICE CREAM CAKE
Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! -Joan Hallford North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- 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 the 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-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.
Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 289mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
PRALINE ICE CREAM CAKE
This recipe is from a friend of mine who got it from a friend who got it from Pillsbury's 18th Cook-Off recipe book. Got it!
Provided by Pat Duran
Categories Ice Cream & Ices
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350^. Melt butter in 3 quart saucepan. Remove from heat. Add ice cream, then eggs, flour, sugar,baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into greased 13x9-inch baking pan. Bake for 30-35 minutes. Combine sour cream and ice cream topping. Pour over warm cake. Top with pecans. Cool; cut into squares. Serve with ice cream or whipped cream ,if desired. --- Note: When I made this I used butter Pecan ice cream- oh so good.! Say wouldn't this be good with pumpkin ice cream. If you can't find it just use pre-mixed pumpkin to vanilla ice cream -let set up a bit then proceed following the above directions- This is going to be delicious. I'm writing this in my Thanksgiving menu.
PRALINE ICE CREAM SANDWICHES
Steps:
- For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.
PRALINE ICE CREAM
If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.
PRALINE ICE CREAM CAKE
It's a good dessert, easy to make. My family loves it!
Provided by jennyspelts
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
- Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
- Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
- Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
- Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
- Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.
Nutrition Facts : Calories 608.7 calories, Carbohydrate 71.3 g, Cholesterol 125.9 mg, Fat 34 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 17.7 g, Sodium 526.3 mg, Sugar 45.1 g
PRALINE ICE CREAM CAKE
Melted ice cream is the key ingredient in the batter of this cake. This one's so tender, it almost melts in your mouth. The Praline Sauce is a wonderful added touch!
Provided by yooper
Categories Frozen Desserts
Time 1h
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
- Cook and stir over medium heat until mixture comes to a boil.
- Remove from the heat.
- Stir in 1/2 teaspoon of vanilla; set aside.
- Melt the remaining butter; place in a mixing bowl.
- Add ice cream; stir to blend.
- Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
- Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
- Pour into a greased 13x9 inch pan.
- Drizzle with half of the praline sauce.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
- Cool in pan.
- serve with whipped cream if desired.
Nutrition Facts : Calories 315.7, Fat 15.1, SaturatedFat 7.5, Cholesterol 56.9, Sodium 266.5, Carbohydrate 42.6, Fiber 1, Sugar 29.1, Protein 3.7
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
PRALINE ICE CREAM
If you are short of time, the praline is also good just sprinkled over ice cream.
Categories Desserts Ice cream, granitas, sorbets What should you be cooking in August?
Yield For the praline:
Number Of Ingredients 8
Steps:
- First of all whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill. At the same time, put the polythene box into the freezer to chill as well. Now make the custard by first pouring the single cream into a saucepan and then heating it up to boiling point. While that's happening beat together the egg yolks, vanilla extract, custard powder and sugar until absolutely smooth. Next pour the hot cream on to this mixture, whisking as you pour. Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep stirring and have the heat too high. The custard powder will stabilise it provided you beat it off the heat: poured into a bowl it will become quite smooth again.) Now place the bowl of custard in a bowl of cold water, and stir it now and then until absolutely cold. Then fold in the chilled whipped cream. Pour the whole lot into the chilled polythene box, cover and freeze for a couple of hours or until it is just beginning to set. At the same time place a mixing bowl in the freezer to chill, then as soon as the mixture does begin to set, tip it into the chilled bowl and whisk (with an electric hand whisk if you have one) very thoroughly. Then return the ice cream to the polythene box, put it back in the freezer (covered) and leave until frozen (about 3 hours). To make the praline, place the sugar and almonds together in a pan over a low heat, and leave them until all the crystals of sugar have completely dissolved to a liquid. Cook until the liquid has turned a rich brown colour. Then pour this mixture on to the baking sheet, spreading the almonds out in a single layer. Leave the mixture to cool and become brittle; then, using a palette knife, lift it off the baking tray on to a flat surface. Break it up with a few bashes from a rolling pin, then crush it fairly finely with the rolling pin. Remove the ice cream to the main body of the fridge for about 15 minutes to soften slightly then stir the crushed praline thoroughly into the ice cream about half an hour before serving. You can, if you like, make the praline at any time and store it wrapped in foil in the fridge.
PRALINE ICE CREAM CAKE RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 14
Steps:
- 1. 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. 2. 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 the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture. 3. Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. 4. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.
ALMOND PRALINE ICE-CREAM CAKE
Steps:
- Make meringue layers:
- Preheat oven to 300°F.
- In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
- Line 2 baking sheets with parchment paper.
- Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over. (Circle will show through.)
- In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine. In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles. Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden. (Layers will not be completely firm.) Turn oven off. Switch positions of sheets and let layers stand in oven 2 hours, or until dry. Carefully peel off parchment. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
- With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan. Put 1 layer in pan.
- Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it. (Do not over-mix or let ice cream melt.) Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream. Freeze cake, covered with plastic wrap, 30 minutes.
- Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer. Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
- In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream. Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm. Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
- Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it. Remove side of pan and transfer cake to a serving plate. Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.
PRALINE ICE CREAM CAKE SANDWICHES
Make and share this Praline Ice Cream Cake Sandwiches recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- ICE CREAM: Line a 9x5x3-inch loaf pan with plastic wrap.
- Spread the ice cream evenly over the pan and cover the ice cream with the plastic wrap. Place the pan in the freezer and freeze about 2 hours until firm.
- PRALINES: Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
- Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer. Remove pan from heat and stir rapidly until mixture thickens.
- Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
- CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
- Using an electric mixer, cream the butter and sugar together. Occasionally scrape down the sides of the bowl.
- In a small mixing bowl, beat the egg yolks with the vanilla until light and frothy. With the mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
- In another bowl, combine the flour, baking powder, and salt together. With the mixer running, gradually add the flour and egg whites to the butter mixer. Scrape down the sides of the bowl as you mix. Fold in the pralines pieces and rum.
- Pour the batter into the prepared pan and bake for about 1 hour or until golden and firm to the touch. Remove the pan from the oven and cool on a wire rack for 20 minutes.
- ASSEMBLY: Remove ice cream from the freezer and slice into about ¾ inch slices.
- Place one piece of the pound cake in the center of each plate.
- Place a slice of the ice cream on top of the cake.
- Top the ice cream with the remaining piece of pound cake, forming a sandwich.
- Drizzle the entire sandwich with warm caramel sauce. Garnish each sandwich with powdered sugar.
Nutrition Facts : Calories 547.9, Fat 25.2, SaturatedFat 11.7, Cholesterol 122, Sodium 356.9, Carbohydrate 75.9, Fiber 1.7, Sugar 39.7, Protein 6.8
More about "praline ice cream cake food"
PRALINE ICE CREAM - FRESH APRIL FLOURS
From freshaprilflours.com
5/5 (3)Total Time 2 hrs 15 minsServings 8
- Combine the brown sugar, heavy cream, butter, and salt in a heavy bottomed saucepan over medium heat. Bring mixture to a boil and allow to boil for about 3 to 4 minutes to lightly caramelize the sugar.
PRALINE ICE CREAM - COUNTRY LIVING
From countryliving.com
Estimated Reading Time 2 mins
- Place 3/4 cup sugar and 1/4 cup water in a small saucepan over medium heat and cook until sugar dissolves.
PRALINE CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
PRALINE ICE CREAM CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 15Total Time 45 mins
PRALINE RECIPE | EASY PRALINE RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (2)Total Time 15 minsCategory SweetsCalories 22 per serving
- In a mortar-pestle take 10 to 12 cashews. You can use any nuts of your choice instead of cashews. Nuts like almonds, walnuts, pecans or roasted peanuts can also be used.
BAKED SUNDAY MORNINGS: THE NEW ORLEANS (AKA PECAN PRALINE ...
From stellinasweets.com
Estimated Reading Time 8 mins
PRALINES & CREAM | BREYERS® CLASSICS
From breyers.com
Category Family Classic
PRALINE ICE CREAM CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 15Total Time 45 minsCategory DessertsCalories 316 per serving
PRALINE ICE CREAM CAKE RECIPE | RECIPELAND
From recipeland.com
5/5 (1)Total Time 1 hrServings 1Calories 786 per serving
PRALINE ICE CREAM CAKE - DIXIE CRYSTALS
From dixiecrystals.com
Servings 12Estimated Reading Time 3 minsCategory Frozen Desserts
PRALINE ICE CREAM CAKE - IMPERIAL SUGAR
From imperialsugar.com
Estimated Reading Time 2 mins
PRALINE ICE CREAM CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
PRALINE ICE CREAM CAKE SANDWICHES - LUNCH RECIPES
From fooddiez.com
PRALINE ICE CREAM CAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
COFFEE-PRALINE CRUNCH ICE CREAM CAKE - DINING AND COOKING
From diningandcooking.com
IFOOD.TV
From ifood.tv
PRALINE ICE CREAM CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
PRALINE PECAN ICE CREAM RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PRALINE ICE CREAM CAKES - COOKEATSHARE
From cookeatshare.com
PRALINE ICE CREAM CAKE * | BAKED GOODS | QUENCH MAGAZINE
From quench.me
FRINKFOOD - PRALINE ICE CREAM CAKE
From frinkfood.com
PRALINE PECAN ICE CREAM - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PRALINE ICE CREAM CAKE - CHAMPSDIET.COM
EASY PRALINE SAUCE - THERESCIPES.INFO
From therecipes.info
PRALINE AND CREAM CAKE - COOKEATSHARE
From cookeatshare.com
PRALINE ICE CREAM CAKE - PLAIN.RECIPES
From plain.recipes
BEST LOW CHOLESTROL FOOD BLOG: PRALINE ICE CREAM CAKE
From healthycook1.blogspot.com
ALMOND PRALINE ICE CREAM CAKE RECIPES
From wiki-recipes.info
PRALINE ICE CREAM CAKE RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
PRALINE RECIPES | ALLRECIPES
From allrecipes.com
PRALINE ICE CREAM CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR PRALINE ICE CREAM CAKE - ONLINE RECIPES FROM ...
From hindsjerseyfarm.com
PRALINE ICE CREAM CAKE - PLAIN.RECIPES
From plain.recipes
PRALINE ICE CREAM CAKE – RECIPES FOR THE COOK
From recipes4thecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love