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Praline Ice Cream Cake
Tested by Imperial Sugar
Chef Eddy Recipe
Praline Ice Cream Cake
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Layers of homemade vanilla ice cream, crunchy praline candy  and rich chocolate ganache come together is this cool and creamy treat.   

Prep time
Bake/Cook time
0:10 to 0:15
12 servings
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Praline Ice Cream Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:10 to 0:15
Yield :
12 servings



  1. Set aside two silicone baking mats, two sturdy large sheets of aluminum foil or two 9 x 13-inch baking pans. Spread a thin layer of soft butter onto foil and/or baking sheets and on a rolling pin. Set aside.  
  2. In a 2-3 quart saucepan, bring to a boil pecans, sugar, water, corn syrup, salt, and vanilla. Using a wooden or a heat resistant rubber spatula, stir mixture to 300°F. Remove from heat.
  3. Add butter and stir until melted. Add baking soda and cinnamon and immediately pour mixture onto silicone mats or prepared surface. 
  4. Let sit a few minutes, then gently roll brittle as thin as you can. Once cold, place in airtight plastic food storage bags.
  5. Prepare the ice cream - Combine milk, heavy cream, sugar, vanilla, and bourbon and place in the refrigerator for at least 30 minutes to ensure sugar is dissolved.
  6. Churn ice cream based on ice cream maker directions.
  7. Spread a thin layer of oil (do not use butter) in a 8 x 8-inch baking pan. Line with plastic food wrap, ensuring an overhang on sides and place in freezer.
  8. Using a rolling pin, crush half (select the thickest pieces) of brittle into small pieces. Retain remaining thinner pieces of brittle for decoration. Keep in plastic bag.
  9. Spread 1/2 of churned ice cream into pan and sprinkle with 1/2 of crushed brittle. Cover with remaining ice cream and remaining crushed brittle.  Return to freezer until the next day. Pre-chill a serving plate or cutting board in freezer.
  10. Remove from freezer and pull plastic to remove ice cream. If it won't come out, wait a few minutes for sides to soften.
  11. Turn upside down to ensure brittle layer is now on the bottom, and place onto pre-chilled plate. Return to freezer if not serving immediately. 
  12. If desired, spread the surface with room temperature soft chocolate ganache or place slivers of brittle directly onto surface. 


Although our delicious version is made with both homemade pralines and homemade ice cream, you could cheat a bit and use slightly softened store-bought ice cream to save time. 

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