Best 8 Praline Ice Cream Puffs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this extensive guide, we will embark on a culinary expedition to discover the secrets of crafting the delectable praline ice cream puff, a harmonious symphony of flavors and textures. We shall unravel the art of creating this iconic dessert, exploring the delicate balance of buttery shells encasing a symphony of creamy, cold, and subtly sweet praline ice cream. Along our journey, we will uncover the intricacies of selecting the finest ingredients, navigating the steps of preparation, and mastering the nuances of baking techniques. Through patient guidance and comprehensive instructions, we will empower you to transform simple ingredients into an extraordinary treat, a testament to your culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

PRALINE ICE-CREAM PUFFS



Praline Ice-Cream Puffs image

Here's a great do-ahead dessert that's sure to please the kids as well as the adults!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h28m

Yield 12

Number Of Ingredients 7

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
3 pints vanilla ice cream (12 scoops)
1 jar (12.5 ounces) caramel topping
1 cup chopped pecans

Steps:

  • Heat oven to 400°F.
  • Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
  • Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

Nutrition Facts : Calories 415, Carbohydrate 44 g, Cholesterol 100 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

CREAM PUFFS PRALINE



Cream Puffs Praline image

These cream puffs can be filled with ice cream and stored in the freezer a day or two in advance, making them an excellent choice for entertaining. To serve, just spoon the warm sauce over the frozen puffs. Simply delicious!!

Provided by Chef mariajane

Categories     Breads

Time 55m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
8 ounces water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
3/4 cup pecan halves
1/4 cup granulated sugar
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon vanilla
3 cups vanilla ice cream
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup half-and-half or 1/2 cup light cream
3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped toasted pecans

Steps:

  • CREAM PUFFS: Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate.
  • Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
  • Scoop up some dough with a tablespoon. use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3-inches between the puffs for expansion. Bake in preheated 400F oven for about 30 minutes. or until golden brown. Remove puffs from pan. Cool on a rack.
  • FOR PECAN: Line a baking pan with foil. Grease foil with a little margarine or butter; set aside. In a heavy skillet combine pecan halves, sugar, margarine or butter and vanilla. Cook over medium-high heat, shaking skillet occasionally, till sugar begins to melt. (do not stir). Reduce heat to low; cool till sugar is melted and golden brown, stirring frequently. Remove from heat. Pour into the prepared baking pan. Cool completely. Break into small pieces. Place ice cream in a chilled bowl. Use a wooden spoon to stir ice cream to soften slightly. Stir in glazed pecans. Cover and freeze.
  • FOR SAUCE: In a heavy saucepan combine granulated sugar, brown sugar, half-and-half or light cream, and margarine or butter. Cool over medium-high heat till boiling, stirring constantly. Reduce heat. Cook and stir for 5 minutes more, or till slightly thickened. Stir in pecans. Keep warm.
  • TO ASSEMBLE: Cut off the top fourth of each cream puff. Remove any soft dough from inside. Spoon about 1/3 cup of the ice cream mixture into each cream puff. Replace tops. Drizzle each cream puff with warm pecan sauce.

Nutrition Facts : Calories 528.4, Fat 31.3, SaturatedFat 14, Cholesterol 144.7, Sodium 230.9, Carbohydrate 58.3, Fiber 1.9, Sugar 45.8, Protein 7

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

PRALINE ICE CREAM



Praline Ice Cream image

If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).

Number Of Ingredients 17

1-3/4 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
CANDIED PECANS:
1 tablespoon butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
1/2 cup water
1 tablespoon light corn syrup
2 cups sugar
1 cup heavy whipping cream

Steps:

  • In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.

PRALINE PARFAITS



Praline Parfaits image

"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings (about 2-1/2 cups).

Number Of Ingredients 5

1 bottle (16 ounces) dark corn syrup
1/3 cup sugar
1/3 cup water
1 cup chopped pecans
3 to 4 cups vanilla ice cream

Steps:

  • In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.

Nutrition Facts :

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

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE



Cream Puffs with Ice Cream and Hot Fudge Sauce image

The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large eggs, lightly beaten
1 egg yolk beaten with 1 teaspoon water, for egg wash
2 to 3 pints vanilla ice cream, for serving
Hot Fudge Sauce for Cream Puffs with Ice Cream

Steps:

  • Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
  • Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
  • Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
  • With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
  • Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
  • Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
  • With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
  • Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
  • Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
  • Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

PRALINE ICE CREAM SANDWICHES



Praline Ice Cream Sandwiches image

Provided by Maggie Ruggiero

Yield Makes 24 sandwiches

Number Of Ingredients 17

For praline
1 cup pecans (3 1/2 ounces), coarsely chopped
1 1/2 teaspoons salt
1 cup sugar
For sandwich layers
1 1/2 sticks (3/4 cup) unsalted butter at room temperature plus additional for greasing pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla
For filling
2 pt store-bought premium vanilla ice cream, softened
Special Equipment
2 (15 1/2- by 10 1/2-inch) baking pans (3/4 inch deep; also called jelly roll pans); parchment paper; an offset metal spatula

Steps:

  • Make praline:
  • Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
  • Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
  • Make sandwich layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
  • Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
  • Assemble sandwiches:
  • Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
  • Cut into 24 sandwiches before serving.

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use high-quality ingredients: The better the ingredients, the better the final product will be. So, use real butter, fresh cream, and high-quality chocolate.
  • Don't overmix the batter: Overmixing the batter will make the ice cream puffs tough. Mix just until the ingredients are combined.
  • Chill the batter before baking: Chilling the batter will help the ice cream puffs hold their shape better in the oven.
  • Bake the ice cream puffs in a preheated oven: The oven should be preheated to 400°F (200°C) before you start baking the ice cream puffs.
  • Let the ice cream puffs cool completely before filling them: This will help prevent the ice cream from melting.
  • Use your favorite ice cream: You can use any flavor of ice cream you like to fill the ice cream puffs.
  • Serve the ice cream puffs immediately: Ice cream puffs are best served immediately after they are filled.

Conclusion:

Praline ice cream puffs are a delicious and easy-to-make treat that is perfect for any occasion. With a crispy shell and a creamy, praline-flavored filling, these ice cream puffs are sure to be a hit with everyone who tries them. So, what are you waiting for? Give this recipe a try today!

Related Topics