Caramel Pecan Ice Cream Sandwiches Food
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL-PECAN ICE CREAM CAKE
Vanilla ice cream sandwiched between layers of chopped shortbread cookies and pecans is drizzled with caramel topping for a luscious frozen dessert.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
- Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
- Freeze at least 4 hours or overnight. Store leftover dessert in freezer.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN SAUCE
This nutty topping for ice cream or cake is made by blending caramel sauce with toasted pecan halves and crushed peanut butter sandwich cookies.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 2 cups or 16 servings, 2 Tbsp. each.
Number Of Ingredients 3
Steps:
- Mix caramel sauce, pecans and crushed cookies in medium bowl.
- Use as a topping for ice cream or cake.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.6875 g, Sugar 0 g, Protein 0.8125 g
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
PECAN CARAMEL SAUCE
Pecan Caramel Sauce is a salted caramel sauce with crunchy pecans. The perfect ice cream topping no matter what flavor your favorite flavor!
Provided by Jessica Formicola
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a low boil, swirling the saucepan gently, but not stirring. Keep the mixture constantly moving.
- Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes.
- Remove mixture from heat and whisk in butter and cream, being mindful that the mixture will spit and sizzle, so be careful. Whisky vigorously until it reaches a smooth, sticky consistency.
- Whisk in vanilla and fleur de sel.
- Stir in whole pecans.
- Depending on the recipe, allow your caramel sauce to cool or serve hot.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 432 kcal, Carbohydrate 42 g, Protein 2 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 13 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
CARAMEL PECAN ICE CREAM
This recipe came from my users guide for the Kitchen Aid Ice cream attachment. It was the first recipe I tried...excellent choice!! This is what homemade ice cream is about...rich and very decadent. The only thing I would do differently next time....is toast the pecans. Cooking time only reflects the 30 minutes churning not the freezer time.
Provided by katie in the UP
Categories Frozen Desserts
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
- Cover and chill for at least 6 hours.
- Follow instructions for your ice cream maker.
- Add nuts when they suggest.
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- Heat the milk, cream, and 1/2 cup of sugar, in a saucepan over medium heat, until warm and steaming, or about 170 degrees.
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4.8/5 (5)Estimated Reading Time 8 mins
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- Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium sauce pan and heat over medium high heat.
- In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble.
CARAMEL PECAN ICE CREAM SANDWICH CAKE - THE BAKERMAMA
Layer 11-12 ice cream sandwiches over the bottom of the baking dish, cutting sandwiches as necessary to make an even layer. Drizzle 1/3 cup …
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- Spray a 9×13-inch baking dish with non-stick cooking spray. Layer 11-12 ice cream sandwiches over the bottom of the baking dish, cutting sandwiches as necessary to make an even layer. Drizzle 1/3 cup caramel sauce over the ice cream sandwich layer and sprinkle with 1/3 cup chopped pecans.
- Layer remaining ice cream sandwiches over the pecan layer, cutting sandwiches as necessary to make another even layer. Drizzle with 1/3 cup caramel sauce and sprinkle with 1/3 cup chopped pecans.
- Spread whipped topping evenly over second pecan layer. Drizzle remaining 1/3 cup caramel sauce over whipped topping layer and sprinkle with remaining 1/3 cup chopped pecans.
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- Bake at 350° for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
- Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature.
HOMEMADE BOURBON PECAN CARAMEL ICE CREAM - GOODIE GODMOTHER
Instructions. Place the butter in a saucepan and melt over medium heat, stirring occasionally, until lightly browned. Add the chopped pecans and saute for about 2 minutes. …
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Servings 1Total Time 24 hrs 10 minsEstimated Reading Time 5 mins
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Servings 1Total Time 24 hrs 10 minsEstimated Reading Time 5 mins
- Place the butter in a saucepan and melt over medium heat, stirring occasionally, until lightly browned. Add the chopped pecans and saute for about 2 minutes.
- Remove the butter and pecans from the heat. Scoop out the pecans and set aside, toss with the salt.
- Boil milk, sugar and cream, over medium heat until it boils. Then remove from heat, stir in the melted browned butter and set aside.
- Whisk the egg yolks with a hand or stand mixer until they're pale yellow and slightly thickened. Slowly drizzle in the hot cream (continue constantly mixing the egg yolks!) and return the entire mixture to the saucepan.
CARAMEL TOFFEE ICE CREAM CAKE - CARLSBAD CRAVINGS
Break up the baked Cookie Crumble with a fork and divide in half. Transfer half of the Cookie Crumble to a 9×13 pan and press evenly into the bottom of the pan. Drizzle with …
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Reviews 38Estimated Reading Time 8 minsServings 10Total Time 20 mins
- Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes.
- Break up the baked Cookie Crumble with a fork and divide in half. Transfer half of the Cookie Crumble to a 9x13 pan and press evenly into the bottom of the pan. Drizzle with half of the caramel sauce (its okay if it runs together). Spread the ice cream evenly over the sauce, then layer with the rest the Cookie Crumble. Top with the remaining caramel.
- Freeze for at least 3 hours before serving. Take out of the freezer 10 minutes before serving to soften.
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4.5/5 (3)Calories 400 per serving
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4.5/5 (3)Calories 400 per serving
- In a large bowl beat yogurt, cream cheese, and pudding mix with a mixer on medium until smooth. In a medium bowl microwave fudge topping in 20-second intervals until drizzling consistency, stirring after each interval. In another medium bowl repeat with caramel topping.
- Line a 13x9-inch baking pan with plastic wrap, extending wrap over edges. Layer 12 of the ice cream sandwiches in bottom of prepared pan, cutting to fit as needed. Spread with 3/4 cup of the fudge topping, 1/2 cup of the caramel topping, and half of the cream cheese mixture. Sprinkle with 1/2 cup of the pecans.
- Top with remaining 12 ice cream sandwiches, cutting to fit as needed. Press down lightly. Spread with remaining 3/4 cup fudge topping, 1/2 cup of the caramel topping, and remaining cream cheese mixture; sprinkle with remaining 1/2 cup pecans. Cover; freeze at least 6 hours or until firm.
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- In a pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth. Whisk in the cream and milk.
- Meanwhile, in a pot, bring the pecans and syrup to a boil. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the syrup crystalizes around the pecans, about 3 to 4 minutes.
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COMMENTS ON: CARAMEL PECAN ICE CREAM SANDWICH CAKE
Just finished making this dessert and it looks Great. Taking to church Christmas party tomorrow. Should it slice ok straight out of freezer, I’m thinking yes.
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CARAMEL-PECAN ICE CREAM SANDWICHES
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