Caramel Ice Cream Sauce Recipes

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ORANGE CARAMEL ICE CREAM SAUCE



Orange Caramel Ice Cream Sauce image

We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 teaspoon orange extract
Ice cream or dessert of choice

Steps:

  • In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMEL ICE CREAM SAUCE



Caramel Ice Cream Sauce image

In Reno, Nevada, Julee Wall berg stirs up this delightful dessert sauce on the stovetop. With its smooth texture and yummy taste from brown sugar, it's terrific drizzled over ice cream.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup half-and-half cream
2 tablespoons water
2 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
Ice cream

Steps:

  • In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

ICE CREAM PIE WITH EASY CARAMEL SAUCE



Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
  • For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
  • For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
  • To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

EASY CARAMEL SAUCE



Easy Caramel Sauce image

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 5

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

  • Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CARAMEL ICE CREAM SAUCE



Caramel Ice Cream Sauce image

This can be served warm or cold over ice cream and it's wonderful. I like to add a couple of tablespoonfuls of toasted pecans now and then.

Provided by Hey Jude

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup half-and-half cream
2 tablespoons water
2 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract

Steps:

  • Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
  • Serve hot or cold over ice cream; refrigerate leftovers.

CARAMEL SAUCE



Caramel Sauce image

Provided by Ina Garten

Categories     dessert

Time 4h18m

Yield 5 servings

Number Of Ingredients 4

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

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

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.

ICE CREAM WITH CHOCOLATE CARAMEL SAUCE



Ice Cream with Chocolate Caramel Sauce image

Active time: 10 min Start to finish: 10 min

Yield Makes 1 serving

Number Of Ingredients 5

2 tablespoons sugar
3 tablespoons heavy cream
1 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/8 teaspoon vanilla
2 or 3 scoops vanilla or coffee ice cream

Steps:

  • Cook sugar in a very small dry heavy saucepan or skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
  • Remove caramel from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, add chocolate and stir until sauce is smooth. Stir in vanilla and pour sauce over ice cream.

POMEGRANATE CARAMEL ICE-CREAM SAUCE



Pomegranate Caramel Ice-Cream Sauce image

Categories     Fruit     Dessert     Quick & Easy     Low Sodium     Winter     Pomegranate     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

2 pomegranates
1/2 cup sugar
1/4 cup water
1 1/2 tablespoons arrowroot
Accompaniment: Vanilla ice cream

Steps:

  • Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
  • With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
  • In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
  • Spoon sauce over ice cream.

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