Toasted Coconut Caramel Ice Cream Sundaes Recipes

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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.

MEXICAN CARAMEL SUNDAES



Mexican Caramel Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 4 BIG sundaes

Number Of Ingredients 9

8 ounces store bought caramel sauce for ice cream
1/4 teaspoon ground cayenne pepper
1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)
4 (8-inch) flour tortillas
2 tablespoons melted butter
4 teaspoons sugar
2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream
1 canister real whipped cream, from dairy aisle
4 ounces, 1/2 cup, Spanish peanuts

Steps:

  • Preheat oven to 400 degrees F.
  • In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

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 :

TOASTED COCONUT ICE CREAM



Toasted Coconut Ice Cream image

Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!

Provided by billie caren

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 cups unsweetened flaked coconut
2 cups white sugar
6 eggs
8 ounces cream of coconut
1 quart half-and-half
1 tablespoon vanilla extract
1 cup flaked coconut
½ cup whole milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
  • Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
  • Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
  • Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g

STOUT-CARAMEL ICE CREAM SUNDAES



Stout-Caramel Ice Cream Sundaes image

Vanilla ice cream topped with homemade caramel sauce made with stout beer adds a little extra happy to Happy Hour.

Provided by Inspired Taste

Categories     Dessert

Time 2h30m

Yield 6

Number Of Ingredients 9

1 bottle (12 oz) stout beer
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla
1/8 teaspoon salt
6 scoops vanilla ice cream
1/2 cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)

Steps:

  • In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
  • Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
  • To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.

Nutrition Facts : ServingSize 1 Serving

TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS



Toasted Coconut Sundaes with Candied Peanuts image

You'll never serve ice cream without candied peanuts again.

Time 30m

Yield Makes 8 servings

Number Of Ingredients 8

1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 cup unsalted, dry-roasted peanuts
1/2 cup palm or light brown sugar
2 cups heavy cream, divided
2 pints coconut ice cream or sorbet
8 butter coconut cookies (for serving)
Ingredient info: Butter coconut cookies are available at many Asian markets.

Steps:

  • Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
  • Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
  • Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

BUILD-YOUR-OWN ICE CREAM SUNDAE WITH HOME-MADE CARAMEL SAUCE



Build-Your-Own Ice Cream Sundae with Home-Made Caramel Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 cup sugar
2 tablespoons water
1 cup heavy cream
2 or 3 different flavored pints ice cream

Steps:

  • Some or all of the topping suggestions: chopped up Heath bar, toasted hazelnuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc.
  • In a saucepan over medium-high heat, add water and sugar. Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
  • Immediately remove from heat and whisk in cream* see Note. Stir constantly until smooth. At this point, caramel sauce will be very thin. After it cools, it will thicken to the consistency of, well...caramel sauce.
  • To serve, set out ice cream along with caramel sauce and other toppings. Let guests build their own sundaes.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES



Toasted-Coconut Caramel Ice Cream Sundaes image

Make and share this Toasted-Coconut Caramel Ice Cream Sundaes recipe from Food.com.

Provided by Queen Dana

Categories     Ice Cream

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 673.4, Fat 40.9, SaturatedFat 28.2, Cholesterol 152.8, Sodium 136.2, Carbohydrate 74.1, Fiber 0.9, Sugar 70.1, Protein 5.3

COCONUT-CHOCOLATE SUNDAES



Coconut-Chocolate Sundaes image

If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)

Steps:

  • Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
  • Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

CARAMELIZED PINEAPPLE SUNDAES



Caramelized Pineapple Sundaes image

Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla's nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup butter, cubed
1/2 cup packed brown sugar
1 fresh pineapple, peeled and cut into 1/2-inch cubes
3 cups vanilla ice cream
1/2 cup flaked coconut, toasted
1/2 cup coarsely chopped macadamia nuts, toasted

Steps:

  • In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

Nutrition Facts : Calories 469 calories, Fat 26g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 180mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 4g fiber), Protein 4g protein.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

Steps:

  • Preheat oven to 350 degrees.
  • Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
  • In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
  • Add chocolate, cinnamon and salt.
  • Let stand 1-2 minutes.
  • Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
  • Remove ice cream from freezer 15 minutes before serving.
  • Scoop into bowls; top with warm sauce, peanuts and coconut.

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