Praline ice cream cake Melted ice cream is a key ingredient in the delectable golden cake. It’s been a family favorite for years, we love the pecan praline flavor. From Joan Hallford of North Richland Hills Texas.

Ingredients

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

Method 

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 13-in. x 9-in. x 2-in. baking 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. Yield: 15 servings.