Caramel Ice Cream Delight Recipes

CARAMEL ICE CREAM

Steps:

• In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
• With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

CARAMEL ICE CREAM DELIGHT

Steps:

• Combine first 4 ingredients.
• Stir in butter.
• Spread mix in thin layer on cookie sheet and bake at 350 degrees for 20 minutes or until browned.
• Cool and crumble.
• Spread 1/2 of crumbs in a 13 x 9 inch dish.
• Spoon caramel over the crumbs.
• Slice softened ice cream over topping and top with remaining crumbs.
• Cover and freeze until firm.

COCONUT CARAMEL ICE-CREAM DELIGHT

Steps:

• 1. Mix cream cheese and condensed milk with mixer, then add cool whip and blend well. Set this mixture in Refrig to chill.
• 2. Toast coconut and pecans in 1/4th butter in teflon skillet. (This will take 5 to 10 minutes max and your coconut should look about the same color as a drop of caramel on a paper plate. This is how you know it is toasted to the proper hue. (Dont worry if some of the coconut is still white in color.)
• 3. Remove coconut/pecans from heat and allow to cool for 30 minutes to an hour.
• 4. After coconut/pecans have cooled off, spread 1/4th of cream cheese mixture in the bottom of your pie shells and then sprinkle 1/4th of coconut/pecans on top of your cream cheese mixture; then drizzle approximately 1/4th of your caramel topping on top of the coconut/pecans.
• 5. Repeat step 4
• 6. Place your Coconut Caramel Ice Cream Delight Pies in freezer until 5 minutes before serving.
• 7. *NOTE* You may buy pre-made pie shells for this heavenly dessert. Graham Cracker or any of the others work great. THE ORIGINAL CRUST FOR THIS DESSERT IS AS FOLLOWS--- To make a crust for a 13 X 9 pan: 1 Cup flour 1 stick butter 1/2 cup chopped pecans Liberally spray 13 X 9 with Bakers Joy then mix and press all the ingredients into the bottom of your pan and bake at 350 until light brown. (approximately 20 minutes) I prefer this method because the original crust recipe tastes better. My sweet tooth says so! These Pies are wonderful to eat one and save the other in your freezer for unexpected guests! Enjoy this classic proven and easy pie! (My prep time is a snap thanks to my little Black n Decker chopper.)

ICE CREAM CARAMEL CRUNCH DELIGHT

Steps:

• Stir together the flour, oats, brown sugar, pecans, and margarine.
• Spread in at thin layer on a lightly greased cookie sheet (approximately 14 x 16) and bake at 350 degrees for 20 minutes.
• Cool, then crumble.
• Press 1/2 of crumb mixture into a 9 x 13 pan.
• Add 1/2 of caramel topping, spreading evenly.
• Carefully spoon on the ice cream, spreading evenly.
• Layer on second half of caramel topping; then layer on the remainder of the crumb mixture.
• Freeze immediately.
• Cut into squares for serving.