- 1 cup brown sugar
- 1/2 cup sour cream
- 2 tablespoons butter
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
- 2 cups vanilla ice cream, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 2/3 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped toasted pecans
- 1 cup whipped cream (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
- Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
- Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
- Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
- Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
- Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.