Praline Ice Cream Cake Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ICE CREAM SANDWICH CAKE



Ice Cream Sandwich Cake image

This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.

Provided by Blair Lonergan

Categories     Dessert

Time 2h10m

Number Of Ingredients 5

24 ice cream sandwiches
16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
Chocolate syrup
Caramel syrup
Topping of choice: such as mini M&M's, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

Steps:

  • Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
  • Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
  • Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
  • Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
  • Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

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

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

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.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

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

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

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.

ICE CREAM SANDWICH CAKE



Ice Cream Sandwich Cake image

My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.

Provided by DAYMOMMY

Categories     Desserts     Frozen Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 5

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Steps:

  • Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

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

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, plus
1/2 cup butter or 1/2 cup margarine, 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 (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
whipped cream, optional

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

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Maggie Ruggiero

Yield Makes 24 sandwiches

Number Of Ingredients 17

For praline
1 cup pecans (3 1/2 ounces), coarsely chopped
1 1/2 teaspoons salt
1 cup sugar
For sandwich layers
1 1/2 sticks (3/4 cup) unsalted butter at room temperature plus additional for greasing pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla
For filling
2 pt store-bought premium vanilla ice cream, softened
Special Equipment
2 (15 1/2- by 10 1/2-inch) baking pans (3/4 inch deep; also called jelly roll pans); parchment paper; an offset metal spatula

Steps:

  • Make praline:
  • Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
  • Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
  • Make sandwich layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
  • Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
  • Assemble sandwiches:
  • Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
  • Cut into 24 sandwiches before serving.

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

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



Praline Ice Cream image

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

1-3/4 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
CANDIED PECANS:
1 tablespoon butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
1/2 cup water
1 tablespoon light corn syrup
2 cups sugar
1 cup heavy whipping cream

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.

More about "praline ice cream cake sandwiches recipes"

PRALINES AND CREAM ICE CREAM - MY COUNTRY TABLE
WEB Jun 8, 2024 In a large bowl, whisk the egg whites and vanilla together until the egg whites are frothy. Whisk in the salt and sugar. Add the pecans and mix to until all the pecans are thoroughly covered in the egg white sugar …
From mycountrytable.com


MAKE THESE PRALINE ICE CREAM SANDWICHES FOR A QUICK AND EASY …
WEB Jul 12, 2021 Instructions. Using an electric mixer (hand mixer is fine), whip the cream until stiff peaks form. Pour the condensed milk into a separate bowl. Fold the whipped cream …
From betweencarpools.com


PRUE LEITH’S PISTACHIO PRALINE ICE CREAM - THE GREAT …
WEB Step 2. In a large bowl, whisk the egg yolks and caster sugar together to ribbon stage. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes …
From thegreatbritishbakeoff.co.uk


HOMEMADE PECAN PRALINE ICE CREAM
WEB Dec 1, 2020 Place a medium-size saucepan over medium heat and add the half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside. In a medium …
From gritsandpinecones.com


PRALINES AND CREAM ICE CREAM RECIPE - I WASH YOU DRY
WEB Jul 19, 2018 Instructions. Make sure your ice cream canister is fully frozen before starting! To make the pralines combine the brown sugar, 1/4 cup sugar, 1/4 cup cream, and butter in a heavy bottomed skillet over …
From iwashyoudry.com


SWEET-POTATO-CAKE ICE CREAM SANDWICH WITH CARAMEL …
WEB Mar 24, 2015 Step 2. Whisk all-purpose flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until well blended. Beat in vanilla and ½ cup sweet potato ...
From bonappetit.com


PRALINES AND CREAM ICE CREAM - THE SOUTHERN LADY COOKS
WEB Jun 24, 2023 In a saucepan on the stove combine all praline ingredients except the pecans. Bring to a boil and let boil about 3 minutes until lightly caramelized. Remove from heat and add pecans. Using a wooden …
From thesouthernladycooks.com


PRALINE ICE CREAM SANDWICHES | JAN CAN COOK
WEB Apr 19, 2010 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. …
From jancooks.com


HOMEMADE PRALINES AND CREAM ICE CREAM RECIPE
WEB May 12, 2022 In a small pot, simmer cream, milk, sugar and salt until sugar is dissolved, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk …
From dobbernationloves.com


PRALINES AND CREAM ICE CREAM (NO CHURN!) - ROSE BAKES
WEB Aug 30, 2023 For the Pralines: Combine the brown sugar, whipping cream, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Start a timer and boil for 1 minute, then remove it …
From rosebakes.com


PREMIUM DELICIOUS ICE CREAM | KILWINS ORIGINAL RECIPE ICE CREAM
WEB Discover Kilwins's Kosher-certified Original Recipe Ice Cream and our fresh ingredients and incredible flavors—only available here. ... Creamy vanilla-flavored ice cream, with …
From kilwins.com


PRALINE ICE CREAM RECIPE - ADD A PINCH
WEB Aug 18, 2013 Set aside to cool. While cooling, begin preparing ice cream base. Mix together milk, whipping cream, sugar, salt and vanilla. Pour into container of ice cream maker and prepare as instructed by ice cream …
From addapinch.com


PECAN PRALINE ICE CREAM RECIPE - DESSERTS ON A DIME
WEB Aug 1, 2022 Step 1. Sauté the pecans. Add the pecans, brown sugar, salt, cinnamon, and vanilla to a large pan. Step 2. Heat this mixture. Use medium heat, stirring frequently with a wooden spoon, until the brown …
From dessertsonadime.com


CARAMEL PRALINE ICE CREAM CUPCAKES - THE RECIPE REBEL
WEB Jul 13, 2020 Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form. Add sugar and vanilla, and beat on high speed until stiff …
From thereciperebel.com


ICE CREAM SANDWICH CAKE - THE PIONEER WOMAN
WEB Jun 27, 2023 Step 1 Line a 9-by-9-inch baking pan with plastic wrap. Step 2 In the prepared baking pan, spread 1 pint of the softened mint ice cream in a single layer. Sprinkle the surface with 6 of the crushed mint …
From thepioneerwoman.com


OPERA CAKE WITH HAZELNUT PRALINE ICE CREAM RECIPE
WEB 27. Place a tuile on top of each piece of opera cake, pipe some crémeux on one half, and microplane the whole toasted hazelnuts on top of the crémeux. Scatter a few hazelnut halves and cocoa nibs on top of the …
From greatbritishchefs.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 »

    #time-to-make     #course     #preparation     #occasion     #desserts     #kid-friendly     #cakes     #dietary     #comfort-food     #taste-mood     #4-hours-or-less

Related Search