Praline Ice Cream Sandwiches Recipe

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Praline Ice Cream Sandwiches
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Ingredients
12
Count
Nutrition
186
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Make praline: Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cut into 24 sandwiches before serving.
  9. Cooks' note: Ice cream sandwich, wrapped in plastic wrap and then foil, can be frozen up to 1 week. Cut before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.63 Kcal (777 kJ)
Calories from fat 135.41 Kcal
% Daily Value*
Total Fat 15.05g 23%
Cholesterol 46mg 15%
Sodium 214.88mg 9%
Potassium 56.48mg 1%
Total Carbs 11.68g 4%
Sugars 5.09g 20%
Dietary Fiber 0.61g 2%
Protein 1.88g 4%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 19.1mg 2%
Amount Per 100 g
Calories 512.33 Kcal (2145 kJ)
Calories from fat 373.74 Kcal
% Daily Value*
Total Fat 41.53g 23%
Cholesterol 126.97mg 15%
Sodium 593.06mg 9%
Potassium 155.9mg 1%
Total Carbs 32.23g 4%
Sugars 14.04g 20%
Dietary Fiber 1.69g 2%
Protein 5.18g 4%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 5%
Iron 0.8mg 2%
Calcium 52.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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