The best part of this cake is the ice cream. And the caramel. And the pralines. Which, in my case, didn’t quite set up even though I’ve made this recipe before.

No matter – I was able to make do with semi-soft pralines that I froze so they’d incorporate into the ice creams as chunks. Also in the ice cream – which has a brown sugar base – are toasted pecans and caramel. Honestly, I could pretty much stop there.

Instead of making a big cake, I made a tiny, not so pretty one. There’s not much to it – just ice cream, layered with buttery graham cracker crumbs. The layers of graham cracker crumbs are pretty nice, but I still wanted to have a bunch of straight ice cream leftover… thus the tiny cake.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• The New Orleans (Baked Occasions, p. 56)