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