Caramel Ice Cream Dessert

This is a dessert from my childhood that I have changed into a wonderful gluten free treat!  When I was a kid, my mom kept this in the big outside freezer and I can't tell you know many knives we broke trying to have a piece without waiting for it to soften.  This tastes like pralines and cream ice cream, only better!

Caramel Ice Cream Dessert

Mix together:
1 cup rice flour
1/2 cup cornstarch
1/2 cup brown rice flour
1 tsp. xantham gum

Add:
2 sticks melted butter
1 cup chopped pecans

Spread on a cookie sheet like a giant cookie and bake for 15 mins at 400 degrees or until browned. Crumble while hot, then cool.

You will also need:
1/2 gallon vanilla ice cream
1 jar caramel sauce - about 20 oz. - watch label for ingredients

Sprinkle 1/2 or the crumbles on the bottom of a 13 x 9 pan.  Then drizzle 1/2 jar of the caramel sauce over crumbles.  Then add all of the ice cream (I slice it when it is a little soft and then smooth it into an even layer).  Then sprinkle the other 1/2 of the crumbs and top with the rest of the caramel sauce.  Freeze overnight before serving.