Praline Ice Cream Cake
Prep
45 mins
Cook
25 mins
Servings
8
Difficulty
Easy
When I first discovered this praline ice cream cake, I couldn't believe how simple yet impressive it turned out to be. The beauty of this dessert is that you can have it ready in just over an hour total, making it perfect for unexpected guests or when you're craving something special without spending all day in the kitchen. Pecans, the star ingredient here, are packed with heart healthy monounsaturated fats that make this indulgence feel a bit less guilty. The combination of buttery praline cake, creamy vanilla ice cream, and rich caramel sauce creates layers of flavor that taste like you spent hours perfecting it, when really you just followed a few straightforward steps.
Ella x
Ingredients
- 250pecans
- 400 ggranulated sugar
- 200 glight brown sugar
- 150 gunsalted butter
- 4eggs
- 800 gcreamy vanilla ice cream
- 400 mlheavy whipping cream
- 200 mlcaramel sauce
- 100 mlpraline syrup
- 5 gsalt
- 2 gflaky sea salt
Detail level
Instructions
- 1
Preheat oven to 180°C. Line the bottom of a 20cm round cake pan with parchment paper.
Tip: Use a parchment paper that is large enough to cover the bottom and sides of the pan.
- 2
In a medium saucepan, combine the granulated sugar, light brown sugar, and 120ml of water. Place over medium heat and stir until the sugar dissolves.
Tip: Use a candy thermometer to monitor the temperature of the sugar mixture.
- 3
Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 160°C on a candy thermometer.
Tip: Don't stir the mixture during this time.
- 4
Remove the saucepan from the heat and carefully pour the hot sugar mixture into a heatproof bowl. Let it cool slightly.
Tip: Be careful when handling hot sugar.
- 5
Stir in the chopped pecans until they are evenly coated with the sugar mixture.
Tip: Use a spatula to scrape the sides and bottom of the bowl.
- 6
Press the pecan mixture into the prepared cake pan.
Tip: Make sure to evenly cover the bottom and sides of the pan.
- 7
Bake the crust for 15-20 minutes, or until it is lightly golden.
Tip: Check the crust frequently to avoid overbaking.
- 8
Let the crust cool completely in the pan.
Tip: This may take about 30 minutes.
- 9
In a large mixing bowl, beat the eggs and butter until light and fluffy.
Tip: Use an electric mixer to beat the eggs and butter.
- 10
Gradually add the creamy vanilla ice cream to the bowl, beating until smooth.
Tip: Use a spatula to scrape down the sides of the bowl.
- 11
Pour the ice cream mixture over the cooled crust.
Tip: Make sure to evenly cover the crust.
- 12
Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.
Tip: Use a freezer-safe wrap to cover the cake.
- 13
Just before serving, whip the heavy whipping cream until stiff peaks form.
Tip: Be careful not to over-whip the cream.
- 14
Drizzle the caramel sauce and praline syrup over the whipped cream.
Tip: Use a spatula to create a decorative pattern.
- 15
Sprinkle the flaky sea salt over the top of the cake.
Tip: Use a small pinch of salt to balance the sweetness.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.