Chocolate Chip Caramel Ice Cream Sundae Recipes
CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE
Steps:
- Preheat oven to 375 degrees.Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks.Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface. Bake for 15-18 minutes until done (longer if needed to make sure it's set.) Allow to cool slightly in the pan.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.
NUTTY CARAMEL & CHOC SUNDAES
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Provided by Sarah Cook
Categories Dessert, Dinner
Time 20m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
- Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 15
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.
CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS
Steps:
- Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
- Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
- You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.
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- In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and let cool 5 minutes. Add the, honey, coconut milk and chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, add the vanilla. Set the caramel aside to cool.
- In a microwave safe bowl, combine the milk, chocolate, peanut butter and honey. Cook on power lever HIGH on 30 seconds intervals, stirring after each interval until the sauce is melted and smooth. If making ahead of time, warm the sauce slightly before serving.
- Line a baking sheet with parchment paper. Dip or drizzle each potato chip with melted chocolate and place on the baking sheet. Place the chocolate covered chips in the freezer, freeze until firm, about 5-10 minutes.
INA GARTEN'S SALTED CARAMEL SUNDAE RECIPE - TODAY
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- 2. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
- 3. Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves — from this point on, don’t stir the caramel, swirl the pan! (Don’t worry if the mixture looks as though it’s crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
ICE CREAM SUNDAE PIE DESSERT RECIPE BY SHALINA - …
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4/5 (1)Calories 3107 per servingCuisine Filipino
- Use a large spoon to scoop 1 pint ice cream into thin, flat scoops, and then spread on bottom of crust. Smooth with back of spoon. Spread 1/2 cup caramel sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.
- Remove frozen pie from freezer and top with another 1/2 pint ice cream; spread evenly over caramel. Spread 1/2 cup fudge sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours. Remove frozen pie and top with final 1/2 pint ice cream. Drizzle remaining 2 Tbsp. each caramel and fudge sauce over pie. Freeze pie until solid, 30 minutes or up to 2 hours.
- In a medium bowl, whip heavy cream and confectioners' sugar until firm peaks form. Transfer whipped cream to a plastic bag and snip off a 1/4-inch tip with scissors. Pipe whipped cream around edge of pie. Freeze until ready to serve. Serve with additional whipped cream, if desired.
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- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and brown sugar until combined.
- Make a well in the center of the dry ingredients and add in the olive oil and milk into the center. Whisk together the milk and olive oil until combined (it's okay if a little of the dry ingredients gets in there) and then switch to a wooden spoon to mix everything together until just combined.
- Add 3/4 of the chocolate chips and mix until incorporated. Transfer to greased pan and press down dough evenly down onto pan. Sprinkle remaining 1/4 cup chocolate chips on the top.
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- Place peeled bananas on parchment-lined baking sheet and roast in a 350 degree oven until they are caramelized, approximately 1 hour. You want the bananas to shrivel and the liquid to caramelize, almost the texture of dried fruit leather.
- In a small pot, simmer cream, milk, and salt until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream.
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