Praline Ice Cream Cake Recipe
Praline Ice Cream Cake Recipe photo by Taste of Home
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Praline Ice Cream Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 15 servings


  • 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

Nutritional Facts

1 piece: 316 calories, 15g fat (7g saturated fat), 62mg cholesterol, 289mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 4g protein.


  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. Yield: 15 servings.
Originally published as Praline Ice Cream Cake in Taste of Home December/January 2001, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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randcbruns User ID: 828588 248298
Reviewed May. 16, 2016

"This is a really moist cake. The flavor and sweetness will be affected by the ice cream you use."

delowenstein User ID: 3766053 77419
Reviewed Mar. 24, 2014

"I prepared this recipe 3/22/14. I did adjust the recipe as follows: I used 1/2 cup plain unflavored yogurt and 1 Tbsp. cornstarch in the sauce. I used 14-oz. softened Haagen Daz Butter Pecan Ice Cream, softened. I used a greased and floured 8x8x2" baking pan! I cooled the cake 10 minutes. I drizzled the balance of the remaining sauce over the warm cake & added 1/3 cup toasted pecans to the sauce. I also sprinkled with a mixture of flaked coconut and pecans on top of the sauce. I chilled the cake in the refrigerator to allow the sauce to set.


wks880 User ID: 3278433 90605
Reviewed Sep. 18, 2012

"I love this recipe and always get rave reviews when I make it. Very sweet though."

Rosef User ID: 2051055 30000
Reviewed Jul. 23, 2012

"This cake really tastes good! It is not easy to make -- when I was finished almost everything in the kitchen was in the dishwasher, but the effort was worth it. I halved the recipe and used an 8x8" square pan and baked for about 35 minutes."

csnoble User ID: 1503845 77408
Reviewed Jul. 11, 2011

"Love this cake. Very moist and not terribly sweet like some pralines can be. Very good!! A hit at pot lucks, too."

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