Friday, September 13, 2013

Caramel Pecan Ice Cream Dessert

  • 1 3/4 cups all-purpose flour, 425ml
  • 1 cup pecans, chopped 250 ml
  • 1 cup brown sugar, lightly packed 250 ml
  • 1 cup oatmeal, 250 ml
  • 1 cup margarine, melted
  • 1 1/2 cups caramel sauce, 375 ml
  • 8 cups vanilla ice cream, softened 2ltr

Caramel sauce:

  • 1 cup brown sugar
  • 2 tablespoons water
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla
  • 1/4 cup butter or 1/4 cup margarine
  • 1/2 cup whipping cream


  1. 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.
  2. Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
  3. Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
  4. ( 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:

  1. 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.
  2. Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
  3. will thicken.

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