Praline Ice Cream Cake

jennyspelts 1

"It's a good dessert, easy to make. My family loves it!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 609 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
  6. 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.
  7. 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.



This recipe wasn't what I expected at all! It didn't taste bad but it certainly wasn't an ice cream cake. It was basically a regular cake with ice cream substituted for milk. It tasted like panc...