Ice Cream with Orange-Praline Sauce
12 ounce jar caramel ice cream topping
cup orange marmalade
cup coarsely chopped pecans, toasted
gallon vanilla, cinnamon, pumpkin, or eggnog ice cream
- In a small saucepan, stir together caramel ice cream topping and orange marmalade; cook over medium-low heat until marmalade is melted, stirring occasionally. Stir in pecans; heat through. Spoon warm sauce over scoops of ice cream.
From the Test Kitchen
Cover and chill sauce for up to 24 hours. Just before serving, in a small saucepan, reheat sauce over low heat, stirring occasionally.
Nutrition Facts(Ice Cream with Orange-Praline Sauce)
- Per serving:
- 484 kcal cal.,
- 24 g fat
- (13 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 109 mg chol.,
- 156 mg sodium,
- 61 g carb.,
- 1 g fiber,
- 51 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet