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home : features : features July 22, 2014

7/3/2013 7:45:00 AM
Pecan Ice Cream Cake, a great 4th of July dessert
Pecan Ice Cream Cake
Pecan Ice Cream Cake

Diane DeHamer
Feature Writer

This is a great dessert for that 4th of July backyard barbeque or picnic in the park. It is sure to be a hit with anyone with a sweet tooth.

Pecan Ice Cream Cake

1 cup brown sugar

½ cup sour cream

1/2 cup plus 2 tablespoons butter

2 teaspoons cornstarch

1 teaspoon vanilla extract

2 cups vanilla ice cream (softened)

2 eggs

1 ½ cups flour

1 cup graham cracker crumbs

½ cup sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup chopped pecans

In a sauce pan combine brown sugar, sour cream, two tablespoons butter and cornstarch, bring to a boil stirring constantly. Remove from heat and add in ½ teaspoon vanilla.

Melt the rest of the butter in a large bowl with two cups of ice cream, stir well, beat in eggs one at a time, add vanilla and blend.

In a separate bowl mix together the flour, cracker crumbs, sugar, baking powder and salt, ad slowly stir into ice cream mixture.

Pour into a greased 9x13 pan drizzle with half of the sauce. Bake at 350 degrees for 30 minutes. Before serving, add pecans to sauce pour over cake.

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