Best 9 Almond Praline Ice Cream Cake Recipes

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Almond praline ice cream cake is a delectable dessert that combines the nutty flavor of almonds, the sweetness of praline, and the creaminess of ice cream. This frozen treat is perfect for any occasion, whether it's a special celebration or a simple gathering with friends and family. With its rich and decadent taste, almond praline ice cream cake is sure to be a hit with everyone who tries it.

Here are our top 9 tried and tested recipes!

ALMOND PRALINE CAKES



Almond Praline Cakes image

Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons 2% milk
1/4 cup chopped almonds
BATTER:
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 2% milk

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

ALMOND PRALINE ICE-CREAM CAKE



Almond Praline Ice-Cream Cake image

Categories     Cake     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Gourmet

Yield Makes one cake

Number Of Ingredients 12

For meringue layers
1 cup plus 2 tablespoons whole almonds (about 7 ounces)
3/4 cup plus 2 tablespoons sugar
4 teaspoons cornstarch
6 large egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/8 teaspoon almond extract
2 cups Almond Praline Butter
1 quart super-premium vanilla ice cream, barely softened
1 cup heavy cream
2 tablespoons sugar

Steps:

  • Make meringue layers:
  • Preheat oven to 300°F.
  • In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
  • Line 2 baking sheets with parchment paper.
  • Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over. (Circle will show through.)
  • In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine. In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles. Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden. (Layers will not be completely firm.) Turn oven off. Switch positions of sheets and let layers stand in oven 2 hours, or until dry. Carefully peel off parchment. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
  • With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan. Put 1 layer in pan.
  • Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it. (Do not over-mix or let ice cream melt.) Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream. Freeze cake, covered with plastic wrap, 30 minutes.
  • Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer. Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
  • In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream. Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm. Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
  • Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it. Remove side of pan and transfer cake to a serving plate. Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

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 CAKE



Praline Ice Cream Cake image

Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! -Joan Hallford North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional

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.

Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 289mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND AND HAZELNUT PRALINE



Almond and Hazelnut Praline image

Praline is a French brittle that can be eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.

Provided by madeincooking

Time 20m

Yield 4

Number Of Ingredients 3

½ cup white sugar
⅓ cup chopped almonds
⅓ cup chopped hazelnuts

Steps:

  • Line a plate with wax paper.
  • Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
  • Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
  • Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 29.2 g, Fat 12.8 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 0.1 mg, Sugar 26 g

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

Melted ice cream is the key ingredient in the batter of this cake. This one's so tender, it almost melts in your mouth. The Praline Sauce is a wonderful added touch!

Provided by yooper

Categories     Frozen Desserts

Time 1h

Yield 15 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, plus
1/2 cup butter or 1/2 cup margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
whipped cream, optional

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.

Nutrition Facts : Calories 315.7, Fat 15.1, SaturatedFat 7.5, Cholesterol 56.9, Sodium 266.5, Carbohydrate 42.6, Fiber 1, Sugar 29.1, Protein 3.7

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

It's a good dessert, easy to make. My family loves it!

Provided by jennyspelts

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

1 cup brown sugar
½ cup sour cream
2 tablespoons butter
2 teaspoons cornstarch
½ teaspoon vanilla extract
½ cup butter, melted
2 cups vanilla ice cream, softened
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup graham cracker crumbs
⅔ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped toasted pecans
1 cup whipped cream

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.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 71.3 g, Cholesterol 125.9 mg, Fat 34 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 17.7 g, Sodium 526.3 mg, Sugar 45.1 g

ALMOND-CRUNCH ICE CREAM CAKE



Almond-Crunch Ice Cream Cake image

A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

2/3 cup blanched whole almonds
2/3 cup cake flour (not self-rising)
1 tablespoon unsalted butter, for pans
6 large eggs, separated
Pinch kosher salt
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup blanched sliced almonds
6 tablespoons granulated sugar
1/2 cup granulated sugar
2 tablespoons amaretto or other almond-flavored liqueur, optional
1/2 teaspoon pure almond extract
4 pints vanilla ice cream, slightly softened
3/4 cup cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
  • Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
  • Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
  • In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
  • Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
  • Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
  • Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
  • Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
  • Using a serrated knife, split each cake horizontally into two equal layers.
  • Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
  • In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
  • Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.

ALMOND PRALINE BUTTER



Almond Praline Butter image

Categories     Condiment/Spread     Food Processor     Nut     Dessert     Almond     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups whole almonds (about 12 ounces)
2 cups sugar
1 1/2 cups water
1/4 teaspoon cream of tartar
1/8 teaspoon salt

Steps:

  • Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
  • In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
  • In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
  • Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
  • Use high-quality ingredients: The better the ingredients you use, the better your ice cream cake will taste. Look for fresh, organic ingredients whenever possible.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until it is just set: Overbaking the cake will make it dry. Bake it until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before assembling the ice cream cake: This will help prevent the ice cream from melting.
  • Use a sharp knife to slice the cake: This will help prevent the cake from crumbling.

Conclusion:

Almond praline ice cream cake is a delicious and impressive dessert that is perfect for any occasion. With its rich, nutty flavor and creamy texture, this cake is sure to be a hit. Follow these tips to make the best almond praline ice cream cake you've ever tasted!

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