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Rich As Croesus Praline Ice Cream Dessert

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“A wonderful Southern dessert - pralines, pecans, caramel, vanilla ice cream - what could be better? This comes from the mother of one of my mom's friends - she was a true Southern Belle! Everyone who's tasted this has LOVED it! I personally prefer Breyer's ice cream because it's all natural without guar gum or any other odd-sounding stuff added to it. I buy Smucker's because it's good and readily available. You certainly can use any brand of either. Do allow enough time before you serve so this can be well frozen - put it together at least 5 or 6 hours before you want to serve.”
READY IN:
5hrs 20mins
SERVES:
8-12
YIELD:
1 panful
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Mix together the butter, brown sugar, flour and pecans. Spread evenly on a cookie sheet sprayed lightly with Pam (or lightly greased).
  3. Bake for 10 to 12 minutes, until browned.
  4. When cooled, break into coarse praline pieces. Set aside 1 1/4 cups.
  5. Cover a 9" X 13" pyrex dish or pan with the remaining praline pieces.
  6. Pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. Freeze for 45 minutes.
  7. Remove pan from freezer and evenly cover all with the softened ice cream, (I sometimes use a little more than just a 1/2 gallon - personal preference).
  8. Sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
  9. Freeze.
  10. DO remember to take this out of the freezer about 1/2 hour before you want to serve it. If you forget, you'll need a hammer and chisel to get it out of the pan!
  11. This needs to be in the freezer for at least 5 to 6 hours before serving.

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