Caramel Pecan Ice Cream Dessert

By Luke Tournier

This is one of my faves.

  • 1?¾ cups flour
  • 1 cup pecans, chopped
  • 1 cup brown sugar, lightly packed
  • 1 cup rolled oats
  • 1 cup melted butter (not margarine)
  • 1?½ cups caramel sundae sauce (bought or homemade) 
  • 8 cups vanilla ice cream, softened

Combine flour, pecans, sugar and rolled oats in a large bowl. Add melted butter; mix well. Pat in a thin layer on a baking sheet with sides. Bake at 400°F stirring occasionally for 10 minutes or until golden. Crumble while warm. Cool. Press half of the crumb mixture into 9″ x 13″ pan. Drizzle with half the sauce. Spread with ice cream and remaining crumbs. Drizzle remaining sauce over crumbs. Cover and store in freezer. Soften 10 minutes before cutting.

Caramel Sauce

  • 1 cup brown sugar
  • ¼ cup milk or cream
  • ¼ cup butter
  • ½ tsp vanilla

Mix together in a saucepan. Slowly bring to a boil and boil hard for 1 minute  (stirring constantly) and remove from heat.

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