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Dessert: Vanilla Bean Caramel Icebox Dessert
Homemade vanilla caramel puts this dessert over the top
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2 (14 oz) containers vanilla ice cream, softened and divided
fresh mint, garnish
2 (14 oz) cans sweetened condensed milk
1 tablespoon vanilla bean paste
1/4 cup heavy whipping cream
Instructions
Line an 8x4-inch loaf pan with plastic wrap. Spread 1 container of ice cream in bottom of pan. Spoon 1 cup caramel over ice cream. Top with remaining
container of ice cream. Cover tightly, and freeze until firm. Cut into slices, and serve immediately. Garnish with fresh mint and a drizzle of caramel.
if desired.
Vanilla Bean Caramel
Makes 3 1/2 cups
This sauce is wonderful drizzled over ice cream, stirred into coffee, or used in our icebox dessert.
In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.
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Get it now →Nutrition Facts
Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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