Chocolate Chip Caramel Ice Cream Sundae Recipes

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

DULCE DE LECHE ICE CREAM SUNDAES

Steps:

• For chocolate sauce:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
• For streusel:
• Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
• For blondies:
• Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
• Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

CHOCOLATE CARAMEL SUNDAES

Steps:

• In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.

CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE

Steps:

• Preheat oven to 375 degrees.Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks.Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface. Bake for 15-18 minutes until done (longer if needed to make sure it's set.) Allow to cool slightly in the pan.To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

NUTTY CARAMEL & CHOC SUNDAES

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

CHOCOLATE CHIP COOKIE AND CARAMEL SUNDAE

Steps:

• In large mixing bowl add flour, 1 teaspoon sea salt and baking soda and whisk until all ingredients are well blended. Set aside.
• It's easiest to use a stand mixer but if you don't have one a hand mixer will do. Cream the butter and shortening until light and fluffy approximately 2-3 minutes.
• Add both sugars and beat on high (stand mixer) 1-2 minutes until well blended. Add eggs one at a time and beat well between each egg. Add vanilla and beat until fluffy and well incorporated approximately 2 minutes. Add chocolate chips and fold into batter on low with a stand mixer or by hand with wooden spoon. Add the flour 1 cup at a time mixing on low until just incorporated. Don't over beat. Test the dough. It should feel slightly sticky but shouldn't stick to your fingers. If too sticky add 1 tablespoon of flour at a time until correct consistency.
• Using your hands form dough into 1 1/2 inch balls (see photo). Place on un-greased cookie sheet 3 inches apart. Cover with plastic wrap (Glad or Saran) and place in refrigerator for 45 minutes (But the dough can stay in the refrigerator up to 2 days or in freezer up to 6 months).
• Place rack on the 2nd highest setting and preheat oven for 20 minutes on 375.
• Sprinkle each cookie with a small pinch of salt.
• Bake for 10 minutes. Remove and using a spatula, flatten slightly to about 1/4 inch tall and place back in oven for additional 4 minutes. Remove from oven and let cool on cookie sheet for 2 minutes. Then gently move off cookie sheet to cooling rack for 10 minutes.
• TO MAKE CARAMEL SAUCE.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes. (SEE PHOTO).
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes. (SEE PHOTO).
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTO) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• TO ASSEMBLE.
• Place 1 warmed cookie on plate (you can reheat cookie in oven at 175 for 3 minutes). Add one scoop vanilla ice cream then generously drizzle with caramel sauce. Eat with a fork.

CHOCOLATE CHIP COOKIE WITH CARAMEL SAUCE SUNDAE

Steps:

• To make Caramel Sauce:.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• Place caramel sauce in a jar like a jelly or jam jar. It will stay good in the refrigerator up to 30 days.
• TO Make Cookies:.
• In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.
• Using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
• Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
• Switch to a paddle attachment. Add the chocolate chips and mix gently.
• Add the flour mixture and mix until just incorporated.
• Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.
• Using your hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above). Place on an ungreased cookie sheet 3 inches apart. Sprinkle a pinch of salt on each ball of dough.
• Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
• 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.
• Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
• Leave the cookies on the cookie sheet for 2 minutes. Remove them to a cooling rack so they will cool evenly. Wait ten minutes,.
• Place 2 cookies on each plate. Top with 1 scoop of ice cream and drizzle with the caramel sauce.

SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE

Steps:

• Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
• Serve ice cream with sauce.