Caramel Topped Ice Cream Dessert
- Ready In:
- 42mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
-
Crust
- 473.18 ml finely crushed sugar cookies
- 59.14 ml cashews, finely chopped
- 78.78 ml butter, melted
-
Ice Cream
- 1892.5 ml vanilla ice cream, softened
-
Fudge Layer
- 236.59 ml real semi-sweet chocolate chips
- 354.88 ml powdered sugar
- 118.29 ml butter
- 2 (283.49 g) can evaporated milk
- 4.92 ml vanilla
-
Topping
- 236.59 ml pretzel stick, coarsely crushed
- 118.29 ml cashews, coarsely chopped
- 340.19 g jar caramel ice cream topping
directions
- Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freezer 10 minutes.
- Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
- Meanwhile, combine all fudge layer ingredients in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
- Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
- Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
- Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.
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Reviews
-
This recipe gets 5 stars for the fudge sauce alone! I saw the recipe and loved the idea. I had white chocolate macadamia cookies that weren't getting eaten so I used that as the crust and adjusted the butter accordingly and for the middle layer I used some cookies n' cream ice cream and poured the fudge sauce on top. Left out the garnish (topping layer) and made in a springform pan. Love it! Thank you posting and inspiring me. I will definitely be making the fudge sauce to use in the future too.
RECIPE SUBMITTED BY
looneytunesfan
United States