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


  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.
  2. Remove from the heat; stir in 1/2 teaspoon vanilla.
  3. Melt the remaining butter; place in a large bowl.
  4. Add ice cream; stir to blend.
  5. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
  6. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture.
  7. Pour into a greased 13-inch by 9-inch baking pan.
  8. Drizzle with half of the sauce.
  9. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
  10. Cool slightly in pan on a wire rack.
  11. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely).
  12. Cool cake in pan.
  13. Serve with whipped cream if desired.


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