Ingredients for Rich As Croesus Praline Ice Cream Dessert
- Unsalted Butter
- Brown Sugar
- Flour
- 1 cup pecan halves (for pralines)
- Caramel Sauce
- 2 cups Breyer's vanilla ice cream (or preferred brand)
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How to Make Rich As Croesus Praline Ice Cream Dessert
- In a medium saucepan over medium heat, combine 1 cup granulated sugar, ½ cup light corn syrup, ½ cup heavy cream, ¼ cup water, and 1/4 teaspoon salt. Cook, stirring occasionally, until the mixture reaches 245°F (soft-ball stage) on a candy thermometer.
- Remove from heat and stir in 1 cup pecan halves and 1 teaspoon vanilla extract. Pour onto a buttered baking sheet and let cool completely.
- Once cool, break the praline into small pieces.
- In a separate bowl, whisk together ½ cup Smucker's caramel sauce (or your preferred brand) and 2 tablespoons heavy cream until smooth.
- Layer 2 cups Breyer's vanilla ice cream (or your preferred brand) in a freezer-safe dish. Drizzle half of the caramel sauce over the ice cream.
- Sprinkle half of the praline pieces over the caramel layer.
- Repeat layers with the remaining ice cream, caramel sauce, and pralines.
- Cover the dish tightly with plastic wrap and freeze for at least 5-6 hours, or preferably overnight, to allow the dessert to properly freeze and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
175g
Fat
126g
Carbs
47g
