Caramel Topped Ice Cream Dessert
Indulge in the ultimate summer treat with this luscious Caramel Topped Ice Cream Dessert, a no-bake masterpiece perfect for entertaining or satisfying your sweet tooth. Featuring a buttery graham cracker crust layered with creamy vanilla ice cream, it’s topped with a luscious homemade caramel sauce infused with a touch of sea salt for that perfect balance of sweetness and depth. A sprinkling of crunchy pecans and melty chocolate chips adds delightful texture and flavor to this freezer-friendly dessert. Ready in just 20 minutes of prep and beautifully simple to make, this recipe is a crowd-pleaser for any occasion. Enjoy this frozen dessert straight from the freezer for the ultimate combination of creamy, crunchy, and decadent caramel goodness!
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Recipe Information
Ingredients
- 1 quart Vanilla ice cream
- 1.5 cups Graham crackers
- 6 tablespoons Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 0.5 teaspoon Sea salt
- 0.5 cup Chopped pecans
- 0.25 cup Chocolate chips
Instructions
Remove the vanilla ice cream from the freezer and allow it to soften slightly at room temperature for about 5 minutes.
In the meantime, prepare the crust. Crush graham crackers in a food processor or place them in a zip-top bag and crush with a rolling pin until you have fine crumbs.
Melt the unsalted butter in the microwave or a small saucepan, then combine it with the graham cracker crumbs in a medium-sized mixing bowl. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x9-inch baking dish to form the crust. Place the crust in the freezer for 10 minutes to set.
Spread the soft vanilla ice cream evenly over the chilled graham cracker crust. Be careful not to disturb the crust. Return the dish to the freezer to allow the ice cream to firm up, about 1 hour.
To make the caramel sauce, combine the brown sugar, heavy cream, and 4 tablespoons of unsalted butter in a saucepan over medium heat. Stir continuously until the mixture comes to a gentle boil.
Reduce the heat and let the caramel cook for 3-4 minutes, then remove from the heat and stir in the sea salt. Let the sauce cool to room temperature before using.
Once the ice cream layer is firm, drizzle the cooled caramel sauce generously over the top.
Sprinkle chopped pecans and chocolate chips evenly over the caramel layer for added texture and flavor.
Cover the dish with plastic wrap or aluminum foil and freeze for another 2-3 hours, or until completely set.
To serve, cut into squares using a sharp knife and serve immediately. Store any leftovers in the freezer in an airtight container for up to one week.
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.3 g | 359% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 490.6 g | 178% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 404.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1320 mg | 102% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
