Ice Cream Sundae Caramels Recipes

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ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE



Ice Cream Sundae with Homemade Caramel Sauce image

Provided by Nancy Fuller

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 quart coffee ice cream, softened
1/2 cup chopped salted peanuts
Cookies 'n' Cream Crumbs, for sprinkling, recipe follows
Caramel Sauce, for drizzling, recipe follows
Whipped cream, for topping
1 package (36 cookies) chocolate sandwich cookies, such as Oreos
1 stick (1/2 cup) butter, melted
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, cut into pats
1/2 cup heavy whipping cream
Pinch kosher salt

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.

CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE



Chocolate Chip Caramel Ice Cream Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 12 servings

Number Of Ingredients 15

2 sticks butter, softened, plus more for greasing
1 cup brown sugar
1/2 cup white sugar
2 whole eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
8 ounces chocolate chips or chocolate chunks (more to taste!)
Hot fudge, for drizzling
Caramel sauce, for drizzling
Vanilla ice cream
Whipped cream
Maraschino cherries

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together.
  • In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks.
  • Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface.
  • Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.)
  • 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.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES



Toasted-Coconut Caramel Ice Cream Sundaes image

Provided by Diane Rossen Worthington

Categories     Milk/Cream     Bake     Kid-Friendly     Cinco de Mayo     Frozen Dessert     Coconut     Summer     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1/4 cup sweetened cream of coconut (such as Coco López)*
1 1/4 cups sweetened flaked coconut (loosely packed; about 3 1/2 ounces)
1 1/2 pints purchased French vanilla
ice cream

Steps:

  • Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
  • Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
  • Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
  • Sweetened cream of coconut is available in the liquor section of most supermarkets.

CHOCOLATE CARAMEL SUNDAES



Chocolate Caramel Sundaes image

These sundaes are a delightful way to end a quick-to-fix meal. This recipe is a simple yet irresistable dessert.-Pat Yaeger, Naples, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup sauce.

Number Of Ingredients 3

1 package (10 ounces) Milk Duds
1/4 cup milk
Vanilla or coffee ice cream

Steps:

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

Nutrition Facts :

ICE CREAM SUNDAE TACO DELIGHT



Ice Cream Sundae Taco Delight image

We always have leftover taco shells after Taco Tuesdays, so, this is how we use them up. Add whatever ice cream toppings you prefer to create your own delightful ice cream taco.

Provided by tcasa

Categories     Desserts     Frozen Dessert Recipes

Time 11m

Yield 1

Number Of Ingredients 9

1 (1 ounce) square dark chocolate, chopped
1 hard taco shell
1 teaspoon assorted sprinkles
1 scoop vanilla ice cream, or more to taste
1 tablespoon mini candy-coated chocolate pieces (such as mini M&M's®)
1 teaspoon chocolate sauce, or to taste
1 teaspoon caramel ice cream topping, or to taste
1 tablespoon chocolate whipped topping
1 maraschino cherry, halved

Steps:

  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
  • Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 56.4 g, Cholesterol 12.3 mg, Fat 20.1 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 138.8 mg, Sugar 31.5 g

20 BEST ICE CREAM SUNDAES TO TREAT YOURSELF WITH



20 Best Ice Cream Sundaes to Treat Yourself With image

These ice cream sundaes will make you feel like a kid again! From hot fudge to a banana split to brownies, these treats are the ultimate indulgence.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Hot Fudge Sundae
Old-Fashioned Ice Cream Banana Split
Burger King Hershey's Sundae Pie
Cereal Milk Ice Cream
Rum Caramel Banana Bread Sundae
The Ultimate S'mores Sundae
Ultimate Turtle Sundae
Homemade Brownie Sundaes
Strawberry Sundae with Homemade Berry Sauce
Peach Sundae with Honey u0026amp; Toasted Oats
Balsamic Stone Fruit Sundae
Italian Affogato
Apple Pie Sundaes
Cherry Sundae
3 ingredient Oreo Ice Cream
Tropical Mango Sundae
Candied Maple Bacon Sundae
Churro Sundae
Lemon Meringue Pie Ice Cream Sundaes
Chocolate Chip Cookie Dough Hot Fudge Sundae

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sundae in 30 minutes or less!

Nutrition Facts :

DULCE DE LECHE ICE CREAM SUNDAES



Dulce de Leche Ice Cream Sundaes image

Categories     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Back to School     Backyard BBQ     Frozen Dessert     Birthday     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 19

Chocolate sauce
1 1/2 cups whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt
Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
2 pints dulce de leche ice cream

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.

CREMA CATALANA ICE CREAM SUNDAES



Crema Catalana Ice Cream Sundaes image

Categories     Dairy     Dessert     Freeze/Chill     Frozen Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

Ice Cream
1 cup sugar
1/3 cup water
1 1/2 cups whipping cream
1 cup half and half
6 egg yolks
1/2 cup crème fraîche or sour cream
1 teaspoon vanilla extract
Sauce
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1/2 cup apple juice
1/4 cup (1/2 stick) unsalted butter
Fresh raspberries (optional)

Steps:

  • For Ice Cream:
  • Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes. Add whipping cream (mixture will bubble vigorously) and whisk until smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into bowl. Whisk in crème fraîche and vanilla extract. Refrigerate custard until well chilled.
  • Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
  • For sauce:
  • Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves. Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes. Cool sauce to lukewarm, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before using, rewarm sauce over low heat just until liquid.)
  • Spoon ice cream into parfait glasses, wineglasses or bowls. Drizzle sauce over. Sprinkle with raspberries if desired.

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