Ice Cream Sundae Caramels Recipes

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

Ingredients

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.

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

Ingredients

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.

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