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    Tuesday, September 01, 2015

    Caramel Pecan Ice Cream recipe


    1 3/4 cups all purpose flour
    1 cup quick cooking oats
    1 cup chopped pecans
    1 cup packed brown sugar
    1 cup butter melted
    1 1/2 cup caramel ice cream topping (divided into two portions, 3/4 cup each)
    2 quarts French vanilla ice cream


    In a large bowl combine the flour, sugar, oats and pecans together.
    Pour in the melted butter and stir until combined.
    Spread mixture into a large greased 10×15″ baking dish or large cookie sheet with rim.
    Bake at 400F for 15 minutes or until golden, stirring 2-3 times during the baking.
    Remove from oven when done and stir immediately to break up any large pieces.
    Allow to cool completely.
    Place half of the crumble mixture into the bottom of a 9×13″ baking dish.
    Drizzle 3/4 cup of caramel evenly over the top.
    Spread softened ice cream over this layer.
    Drizzle 3/4 cup of caramel over the ice cream.
    Top with remaining crumble mixture.
    Freeze until firm (several hours)
    Allow to sit at room temperature for a few minutes before serving.

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    Item Reviewed: Caramel Pecan Ice Cream recipe Rating: 5 Reviewed By: Mrs. Chef
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