Praline Ice Cream Cake Sandwiches Recipes

PRALINE ICE CREAM SANDWICHES

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 PUFFS

Steps:

• Heat oven to 400°F.
• Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
• Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
• Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

PRALINE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
• Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
• Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
• Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.

PRALINE ICE CREAM CAKE

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.

PRALINE ICE CREAM SANDWICHES

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 CAKE

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.

PRALINE ICE CREAM SANDWICHES WITH MIXED FRUIT COMPOTE

Steps:

• FOR ICE CREAM:
• Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
• Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
• FOR COOKIES:
• Position rack in center of oven; preheat to 350°F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use).(Ice cream and cookies can be made 1 day ahead. Keep frozen.)
• Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
• Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

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.

PRALINE ICE CREAM SANDWICHES

Steps:

• Place 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 TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.