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Salted Caramel Ice Cream Dessert
Author: Renée Norman-Kenny
Prep time:
Total time:
Serves: 10-12 servings
Ingredients
Cookie Crust:
1 package shortbread cookies, crushed (I use Keebler Sandies Pecan Shortbread Cookies)
1⁄2 cup butter
Ice Cream Layer:
1⁄2 gallon caramel ice cream, softened
Fudge Topping:
1 cup semi-sweet chocolate chips
1½ cups powdered sugar
½ cup butter
2 (5 oz.) cans evaporated milk
1 teaspoon vanilla
Toppings:
½ cup pecans, chopped (or your favorite nut - cashews, peanuts, etc.)
1 (12 oz.) jar caramel ice cream topping, warmed
Instructions
Cookie Crust:
Crush 1 package of shortbread cookies (could use food processor) and mix in melted butter. Press into the bottom of a 9x13-inch pan.
Freeze crust for 10 minutes.
Ice Cream Layer:
Spread ice cream over cookie crust. (If using hard ice cream you can cut a square sized ice cream into equal strips.) P
Cover and freeze 1-2 hours or until set.
Fudge Topping:
Combine all of the fudge topping ingredients except for vanilla in a 2 quart saucepan - combine semi-sweet chocolate chips, powdered sugar, butter and evaporated milk. Cook over medium heat, stirring constantly, 7 to 9 minutes or until mixture comes to a boil. Reduce heat to low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely. Pour cooled fudge layer mixture over frozen ice cream.
Freeze for 4 hours or overnight until set.
Toppings and Serving:
When ready to serve let dessert stand at room temperature 10 minutes before serving. Top with pecans and drizzle with caramel topping.
Cut into servings and ENJOY!
Recipe by Eat Farm Love at https://eatfarmlove.com/salted-caramel-ice-cream-dessert/