Beas was a very special family member in my friend Lisa’s household. Lisa and I love, love, love Pralines and Cream Ice Cream and it’s my tribute to Miss Beasley, Beas for short to create a delicious Pralines and Cream ice cream cake.
1 store bought or homemade pound cake
1 quart of Pralines and Cream ice cream, soft
1 jar of Salted Caramel sauce
Pralines for garnish, optional
Course sea salt for garnish, optional
Cut your pound cake in half or into thirds lengthwise. Set aside. Line your pound cake pan with plastic wrap. I did mine across and up and down to help pull the cake out of the pan when I served it. Place the bottom of the pound cake on top of the plastic wrap back into the pound cake pan. Put a cup of softened ice cream on the top of the cake and smooth out. Place the next layer of pound cake on top of the ice cream and repeat if you have a third layer. Cover the top of your cake with plastic wrap and place back into the freezer at least 5 hours or overnight. When you are ready to serve, take cake out of pan and place on serving platter. Top with salted caramel sauce and additional sea salt if desired. Garnish with additional pralines, optional. Slice and enjoy!