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Ice Cream with Orange-Praline Sauce
Ingredients
- 1 12 ounce jar caramel ice cream topping
- 1/2 cup orange marmalade
- 2/3 cup coarsely chopped pecans, toasted
- 1/2 gallon vanilla, cinnamon, pumpkin, or eggnog ice cream
Directions
1. 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)
- Servings Per Recipe 10,
- cal. (kcal) 484,
- Fat, total (g) 24,
- chol. (mg) 109,
- sat. fat (g) 13,
- carb. (g) 61,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 51,
- pro. (g) 7,
- vit. A (IU) 777,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 156,
- Potassium (mg) 296,
- calcium (mg) 202,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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