Ice Cream recipes - Crazy for Crust

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5-minute Salted Caramel

Dorothy Kern — Tue, 06 Aug 2024 16:19:58 +0000

Salted Caramel is the perfect sauce for ice cream, cakes or pies. With just 5 ingredients it’s done in 5 minutes and it’s an easy caramel sauce that is absolutely spoon-worthy. The BEST part about this recipe is how easy it is. There’s no guesswork – it works every time!

Caramel is one of the fall flavors I look forward to every year. I love adding caramel to apple strudel and cheesecake as well as serving it over ice cream. I’ve made caramel before (cinnamon and pumpkin flavors) but those are somewhat labor intensive.

If you’re looking for an easy caramel recipe that takes no time to make and has just 5 simple ingredients, then this is the easy caramel recipe for you. It’s perfect for pouring over ice cream OR using in any caramel dessert. Plus it takes just 5 minutes to make and you don’t need a candy thermometer or heavy cream!

5 Ingredients Needed

Brown Sugar: I know traditionally caramel is made with granulated sugar but I love the richness that brown sugar adds.
Unsalted Butter: If you’re using salted butter you can reduce the amount of salt in the recipe.
Milk: Whole milk is best – the lower the fat content the thinner the caramel will be.
Vanilla extract: Only buy PURE vanilla extract.
Salt: All caramel needs salt – regardless of if it’s salted caramel or not. This recipe just has a little extra to make the salt a bit more prominent.

How much salt goes in Homemade Salted Caramel Sauce?

I recommend starting with 1/4 teaspoon of sea salt or kosher salt. You can use regular table salt, but I prefer kosher or sea salt (regular or maldon). Once the caramel has cooled a bit you can taste the salted caramel sauce and add more salt to your preference.

How To Make Salted Caramel Sauce

Simply melt the butter over medium-high heat. Stir in the brown sugar and milk with a wooden spoon or whisk.
Boil for 2 minutes: the important part is waiting to set the clock until it’s BOILING. Simmering doesn’t count as boiling, so once it’s bubbling all the way through, then set your timer. The sauce will be a nice amber color.
Add the vanilla and salt, pour into a glass jar or airtight container, and let cool.

How to use Salted Caramel

Salted Caramel is good in SO MANY THINGS! Here are a few of my favorite ways to use it:

In Caramel Apple Strudel
As a filling for Twix Cupcakes
As a drizzle over Apple Crumble Bars
As a topping for Caramel Apple Cheesecake
In my Caramel Pumpkin Cake Roll
In Brownies
In Smoothies
In Creamy Caramel Dip
And as a topping for your favorite ice cream!

Caramel Sauce Variations

Make cinnamon caramel by adding some spices with the vanilla (or pumpkin spice).
For a more traditional caramel try my homemade caramel sauce with granulated sugar.
For a semi-homemade caramel, try my 3 ingredient caramel sauce.

Expert Tips

Once it’s cooked you should cool the salted caramel for about 10 minutes before using it on ice cream, so it doesn’t melt it.
You can also let it cool in a jar or bottle and store it to use over the week. It’s a creamy caramel sauce that’s thin enough to pour but thick enough that it’s not runny.
It’s important to wait to set your timer until the mixture is fully boiling (not simmering).
The caramel is thin when hot, thicker but pourable when room temperature, and firm when cold. To thin cold caramel, simply warm in the microwave or on the stove.

FAQs

Why do you use brown sugar? Isn’t that butterscotch?

Technically I guess it’s butterscotch when it has brown sugar – but I prefer brown sugar caramel. I find it is more flavorful and much easier to make. This recipe doesn’t need as much babysitting as regular caramel with white sugar.

5-minute Salted Caramel Recipe

5-minute salted caramel sauce has just 5 ingredients and is the perfect ice cream topping or caramel sauce for cake or pie!

Course Dessert

Cuisine American

Cook Time 5

Total Time 5

Servings servings

Calories 109kcal

Author Dorothy Kern

Cost $5

Ingredients

½ cup (113g) unsalted butter , cubed
1 cup (200g) packed brown sugar
¼ cup (59ml) milk
1 teaspoon vanilla extract
¼ teaspoon kosher salt or sea salt (more to taste)

Instructions

Place butter in a saucepan and melt over medium-low heat.
Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.
Remove from heat and stir in vanilla and salt. (Once it cools a bit, you can add more salt to taste.)
Pour into jar. Let cool slightly before using. Cover. Store in refrigerator if not using the day it's made.
If mixture separates as it cools, just stir it up or shake it.
If it becomes to thick to pour after chilling, you can heat it in the microwave for a few seconds and stir.

Video

Notes

You can use whole milk, 2% or nonfat but whole milk is best. Because this recipe doesn’t use heavy cream you can also use nondairy milk, but the caramel might be thinner.
Make sure to start the clock once it’s BOILING. That means big bubbles all over the pan, not little bubbles around the edge (that’s simmering).

Recipe adapted from AllRecipes.

Nutrition

Favorite Caramel Recipes

Breakfast Recipes

Easy Caramel Pecan Rolls

Caramel Apple Pie

Brownies & Bars

Fudgy Caramel Brownies

Brownies & Bars

Chocolate Chip Caramel Butter Bars

Superman Ice Cream

Dorothy Kern — Thu, 18 Jul 2024 07:13:00 +0000

This Superman Ice Cream is a classic, vibrant flavor that can be found in many ice cream shops. This colorful and creamy delight is inspired by the colors of Superman and is the perfect no churn ice cream recipe!

Super Man ice cream debuted in the midwest (Detroit, Michigan and Wisconsin), but has spread across the entire country. Stroh’s brewery made it during the 1920s prohibition era to present the community with an alternative sweet treat. The ice cream has been made with lemon and strawberry flavors, or just vanilla.

Though the flavor of superman ice cream has been widely debated across the United States, I chose to make a delicious vanilla ice cream. The colors are vibrant and fun and remind me of Superman’s outfit and cape. This is the perfect recipe for your super-hero loving kids.

Ingredients & Variations

Heavy Cream: No substitute – you need it to make the whipped cream.
Sweetened Condensed Milk: Is the ice cream base and helps allow for it to be no churn. Use regular, non nonfat.
Vanilla Extract: For flavoring. For flavor variations, you can add strawberry extract, banana extract, raspberry flavoring, or blue raspberry to the colorful ice cream base to give the ice cream other flavors, like the original.
Gel Food Coloring: You need drops of red food coloring, drops of blue food coloring, and drops of yellow food coloring. You must use Gel Food Coloring to get that red pop of color.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

How to make Super Man Ice Cream

No Churn ice cream is magical – it’s made with sweetened condensed milk and freshly whipped cream. Fold them together with vanilla extract.
Dived the ice cream mixture into three bowls. Color each a different color: the first bowl blue, second bowl yellow, and third bowl red.
If you’re going to flavor the different colors do that after adding the colors.
Using a loaf pan or airtight container, drop spoonfuls of each color randomly until all ice cream mixture is in the container. Tap pan to release air bubbles. Seal or wrap well with plastic wrap and freeze at least 4 hours or overnight.

Expert Tips

Gel food coloring is the best because it gives the most vibrant colors.
No churn ice cream doesn’t need an ice cream machine – just make sure you whip your cream enough and you allow it to freeze long enough.

Superman Ice Cream Recipe

This ice cream recipe is a yellow, red, and blue delight that is found in so many ice cream shops. Recreate this recipe at home for the warm summer!

Course Dessert

Cuisine American

Prep Time 10

Freezing Time 4

Total Time 4 10

Servings servings

Calories 102kcal

Author Dorothy Kern

Cost $7

Ingredients

2 cups cold heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
Blue, Yellow, and Red gel food coloring
Additional flavors (optional), see note

Instructions

Beat heavy whipping cream in a large bowl or a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Set aside.
Stir together vanilla and sweetened condensed milk. Fold in whipped cream gently.
Dived the ice cream mixture into three bowls. Color each a different color: blue, yellow, and red. Stir gently.
Using a loaf pan or airtight container, drop spoonfuls of each color randomly until all ice cream mixture is in the container. Seal or wrap well with plastic wrap and freeze at least 4 hours or overnight.

Video

Notes

Make sure to use gel food coloring for vibrant colors.
If you want to make a different flavor ice cream (like blue moon flavor), you can use different extracts, like raspberry or banana or strawberry. Find different flavor extracts in the baking aisle or at craft stores. You can even flavor each color – just add about 1/8 to 1/4 teaspoon extract to each bowl when dyeing.

Nutrition

Other No Churn Ice Cream Recipes

No Churn Churro Ice Cream

No Churn Cherry Ice Cream

No Churn Coffee Ice Cream

No Churn Ice Cream (lots of flavor ideas)

Peach Ice Cream

Dorothy Kern — Thu, 11 Jul 2024 07:45:00 +0000

This Peach Ice Cream is the easiest summer recipe you can make. Homemade Ice Cream can be a daunting thought, but this recipe is a no churn ice cream with just 4 ingredients! It doesn’t not get sweeter and easier than this!

Homemade Peach Ice Cream Recipe

Don’t have an ice cream maker? No problem! No churn ice creams are my favorite because they taste so similar to classic ice cream, but all the difficult steps are removed. I make no churn ice cream all the time in the summer because it is so delicious and tastes kind of like soft-serve ice cream. No eggs, no egg yolks or cooking needed!

This ice cream is full of fresh peach flavor and this recipe not only has the perfect fruit flavor for summer, but it is also the best recipe to cool off in the warm weather. If you like sweet peach flavor, and you need a cool ice cream recipe – this is the treat for you. One bite and you’ll keep coming back for more!

Ingredients Needed

Frozen Peaches: I like using pre-packaged frozen peaches, but if you’d like to use fresh peaches that you have frozen – that is fine too. To use fresh peaches, be sure to peel them and cut them into slices.
Sweetened Condensed Milk: Regular, not fat free.
Heavy Whipping Cream: No substitutions for this!

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

How to make Peach Ice Cream

Place peaches in a food processor or high powered blender and pulse until finely chopped – it’s fine if they become pulverized.
Stir peaches with sweetened condensed milk and vanilla in a large mixing bowl.
Make whipped cream with the heavy cream
Fold whipped cream into peach mixture. Freeze at least 6 hours or overnight.

Expert Tips

Add a delicious topping like fudge sauce, or caramel sauce!
You could also make a magic shell for some extra fun!
It is best to leave your ice cream mixture in the freezer overnight to get the best texture possible.
Want strawberry ice cream? Use a bag of frozen thawed strawberries instead!
This would be delicious on top of peach dumplings!

Storage

Ice cream should be stored in an airtight freezer-safe container in the freezer. It will last several weeks.

Peach Ice Cream Recipe

This ice cream recipe is an easy no churn ice cream that can be made with only 4 ingredients. It is the most simple summer recipe you will ever find!

Course Dessert

Cuisine American

Servings servings

Calories 68kcal

Author Dorothy Kern

Cost $10

Ingredients

1 (16 ounce) bag frozen peaches, thawed
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy whipping cream

Instructions

Place peaches in a food processor and pulse until finely chopped – it’s fine if they become pulverized.
Stir peaches with sweetened condensed milk and vanilla in a large bowl.
In a separate bowl or stand mixer fitted with the whisk attachment, beat heavy whipping cream on high speed until stiff peaks form (whipped cream).
Fold whipped cream into peach mixture. Pour ice cream into a large container and wrap with plastic or seal. Freeze at least 6 hours or overnight.

Video

Notes

Store in freezer.
Use equal amounts of other frozen fruit (like strawberries) to make different flavors.

Nutrition

Other No Churn Ice Cream Recipes

No Churn Churro Ice Cream

No Churn Cherry Ice Cream

No Churn Coffee Ice Cream

No Churn Lemon Ice Cream

Ice Cream Cake Roll

Dorothy Kern — Wed, 29 May 2024 10:58:58 +0000

This Ice Cream Cake Roll is the tastiest cake roll you will ever eat because it’s an ice cream cake! This soft cake is paired with your favorite ice cream flavor and a delicious whipped topping. Mix and match your favorite flavors!

Why You’ll Love Ice Cream Roll Cakes

This cake roll is perfect for anyone in the family. My daughter loved this recipe when I first made it because she could pick whatever ice cream flavor she wanted. With this chocolate cake and whipped frosting; any ice cream fits in just right.

Traditionally, I used strawberry ice cream to make it true to its Neapolitan name, but if strawberry ice cream isn’t your thing, that’s okay! Cake Rolls can be intimidating, but this one will be done no problem, I promise. Check out the expert tips to see how I make the perfect Swiss roll cake! Whether you’re celebrating a birthday, other event, or you just want a cake, this recipe is the most fun and unique one to pick!

Ingredients Needed

Eggs: Eggs are the reason for the fluffy cake so make sure you beat them the length of time specified. You should always use large eggs.
Sugar: This recipe calls for granulated sugar and powdered sugar. The granulated sugar makes this recipe sweet and the powdered sugar helps the cake not stick to the towel when rolled.
Cocoa Powder: I always use unsweetened cocoa powder but you can also use dutch-process cocoa.
Flour: Use all-purpose flour and make sure to measure it right because it is one of the most important ingredients in a mixture like this!
Ice Cream: Any flavor you want!
Whipped Topping: Use whipped cream, or cool whip to accomplish this delicious topping. You can make my homemade whipped cream, or homemade whipped cream frosting.

Different Ice Cream Flavors

This recipe calls for strawberry if you want to stay true to the Neapolitan recipe, but I also love using mint chocolate chip, or vanilla. Mint and vanilla go so well with the chocolate cake!

If it’s the holidays, you can use peppermint ice cream to get in the the spirit!

How to make Ice Cream Swiss Roll

Beat eggs at high speed for 3 minutes in a large bowl, until frothy and dark yellow. Mix in sugar, coffee, and vanilla extract. I recommend an electric mixer or standing mixer fitted with the whisk attachment on medium speed.
Whisk together the dry ingredients: cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely.
Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up and freeze.
When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip or even chocolate ganache. Top with sprinkles.

Expert Tips

Err on the side of over baked – cake rolls roll best this way. Mine always take about 15 minutes. You know it’s done when the cake springs back when lightly pressed.
Make sure to roll this cake while it is still warm! A cool cake will snap and break in half. It must be warm while rolling!
Use a lot of powdered sugar to roll this cake. It might feel like too much, but the powdered sugar is a great aid in completing and rolling this dessert.
Your cake might crack, that’s just life. I recommend covering the cracks with frosting!
Use a rubber spatula to easily put the frosting all over the outside of the cake. When you’re spreading the frosting on the inside, I recommend using an offset spatula!

FAQs

Can you freeze this cake?

Yes you can! I recommend cutting the cake into slices and then freezing in individual airtight containers!

Ice Cream Cake Roll Recipe

The perfect chocolate cake roll is filled with strawberry ice cream and topped with whipped cream for a neapolitan ice cream cake roll! Or, use your favorite flavor ice cream instead to make your perfect ice cream cake roll.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Cooling Time 8

Total Time 8 45

Servings servings

Calories 100kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cake

3 large eggs
¾ cup (150g) granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup (20g) usweetened cocoa powder I used special dark to get that dark chocolate flavor
¼ teaspoon salt
1 teaspoon baking powder
¾ cup (93g) all purpose flour
Powdered sugar to aid in rolling

For the Filling & Topping:

About 4 cups Strawberry Ice Cream or your favorite flavor
Whipped Cream or Cool Whip for topping
Sprinkles if desired

Instructions

Make the Cake

Preheat oven to 350°F. Line a jelly roll pan (10×15”) with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or overnight).

Assemble Cake

Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip. Top with sprinkles.
(Extra cake can be placed in a resealable container and re-frozen. This works best with Cool Whip, but whipped cream will be fine too.)

Notes

Use your favorite flavor ice cream for a new flavor twist!

For tips on making a cake roll refer to this photo tutorial and these rules.

Nutrition

Other Cake Roll Recipes

Mint Chip Cake Roll

Red Velvet Cake Roll

Unicorn Cake Roll

Birthday Cake Roll

Hula Pie

Dorothy Kern — Sun, 17 Mar 2024 11:20:26 +0000

This Hula Pie is the dessert of my dreams! It’s got an Oreo cookie crust, macadamia nut vanilla ice cream, hot fudge, and a hefty dose of chopped macadamia nuts on top. It’s easy and no-bake and a copycat of the pie you get in Hawaii.

If you’ve ever been to Hawaii you’ve probably heard of and/or tasted Hula Pie. It’s a classic dessert created at Duke’s and it’s EPIC! (Hello, ice cream, Oreos, and hot fudge.) I first had it on Maui and I dreamed of it until I could have it again!

This is the perfect summer ice cream pie recipe with a creamy and crunchy texture thanks to the macadamia nuts – plus it’s got the best flavor from the chocolate cookie crust, hot fudge and whipped cream. Pile that ice cream high because at Duke’s the top of the pie is mile high!

How to make Hula Pie at home

Oreo Pie Crust: The recipe starts with an Oreo Cookie Crust. I love making the crusts myself because they taste so much better than store-bought, but it would be much easier to go that route, so do what you like best!
Vanilla Ice Cream: Use your favorite or make my sweetened condensed milk ice cream recipe. I love using no churn ice cream to make it from scratch.
Macadamia Nuts: A classic Hawaiian nut – buy them chopped or pulse in a food processor to chop them.
Hot Fudge Sauce & Whipped Cream: For garnish!
There are tons of different flavors of Hula Pie now – use your favorite ice cream to switch up the flavors.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Expert Tips

To make slicing the pie easier, use a warmed knife: dip your knife in a cup or bowl of hot water between cuts.
If you want to make fresh whipped cream, beat 1 cup heavy cream to stiff peaks while adding vanilla extract and 2 tablespoons powdered sugar.
Be sure to cover the pie with plastic wrap in the freezer.

Hula Pie Recipe

This easy no bake Hula Pie has an Oreo Crust, vanilla macadamia nut ice cream, and hot fudge topping! Everyone loves this pie!

Course Dessert

Cuisine American

Prep Time 20

Chill Time 1

Total Time 1 20

Servings servings

Calories 309kcal

Author Dorothy Kern

Cost $9

Ingredients

1 recipe Oreo Cookie Crust or from the store
1 1.5 quart container vanilla ice cream
1 cup chopped macadamia nuts plus more for topping
2 cups hot fudge ice cream topping
Whipped Cream for garnish

Instructions

Make sure your Oreo crust is chilled if you made it from scratch. Let the ice cream sit at room temperature until you’re able to stir it, but it’s not all the way melted (about 10-15 minutes). Stir the macadamia nuts into the ice cream. Pile the ice cream into the pie, then freeze until hardened, at least 1 hour.
Spread the hot fudge over the top of the frozen pie. Sprinkle with more macadamia nuts. Freeze for at least 4 hours or overnight.
To serve, top with whipped cream. It’s easier to slice if you let it sit at room temperature for about 10 minutes. The first slice might be messy!

Video

Notes

Cut with a warmed knife to make cuts easier.
Be sure to pile the ice cream high into the crust – the original Hula Pie is dome shaped.
A food processor is the easiest way to chop macadamia nuts.

Nutrition

Step-by-Step Instructions

Grind cookies in a food processor and mix with melted butter (you don’t need to remove the cream from the Oreo cookies). Chill crust. Let the ice cream sit at room temperature until you’re able to stir it, but it’s not all the way melted.
Place ice cream in a large bowl. Fold the macadamia nuts into the ice cream.
Pile the ice cream mixture into the pie pan in a dome shape, then freeze until hardened.
Spread the hot fudge over the top of the frozen pie. Sprinkle with more macadamia nuts. Freeze for at least 4 hours or overnight.
To serve, top with whipped cream.

Other Ice Cream Pie Recipes

Cherry Ice Cream Pie

Seven Layer Ice Cream Pie

Butterfinger Ice Cream Pie

5-Minute Ice Cream Pie

Dorothy Kern — Sat, 16 Mar 2024 08:54:22 +0000

This Ice Cream Pie is the perfect summer dessert recipe. Simply add your favorite ice cream to your favorite crust and you have an instant easy dessert recipe for any occasion.

5-Minute Ice Cream Pie

This ice cream pie is the easiest pie you will ever make! It only takes 5 minutes and you can use your favorite ice cream flavors. This pie is basically on large layer of ice cream on an Oreo cookies crust!

Ice Cream Pie is so quick and easy to make, is the perfect ice cream dessert for summer, and is so easy to make how YOU like it!

Ingredients Needed

Ice Cream: Use any flavors – vanilla ice cream, chocolate ice cream, anything!
No Bake Crust: You can use a pre made Oreo crust or you can make a chocolate cookie crust! Feel free to make my No Bake Oreo Cookie Crust or Graham Cracker Crust!
Garnish: Hot fudge sauce, caramel sauce, or whipped cream to drizzle on top!

How to make Ice Cream Pie

If you’re making your own crust, be sure to crush the cookies to a very fine crumb in a food processor and mix them with melted butter, then press into a pie plate.
Place scoops of ice cream in prepared pie crust. Smush to fit. If the ice cream is too hard let it sit out for a few minutes before putting into pie crust. Refreeze pie dish before serving.
Serve with hot fudge, peanut butter, whipped cream, or other garnish.

Variations

There are so many ways to make ice cream pies! Here are some ideas:

Peanut Butter Ice Cream Pie sprinkled with chopped peanut butter cups.
Use vanilla ice cream and mix in some chopped candy bars.
Use mint chocolate-chip ice cream for mint chocolate chip pie.
You can use strawberry ice cream, toffee ice cream, coffee ice cream…so many options!

Expert Tips

Other garnishes that would go great on top are chocolate chips, chocolate syrup, caramel sauce, or chopped nuts, like pecans.
To make slicing a frozen pie easier, fill a bowl or cup with hot water and dip your knife into it between cuts.

FAQs

How do you store this recipe?

Since it is ice cream it needs to freeze, so store in the freezer in an airtight container for up to 3 months.

5-Minute Ice Cream Pie Recipe

This ice cream pie recipe takes only 5 minutes to make!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 368kcal

Author Dorothy Kern

Cost $5

Ingredients

1.5 quarts Ice Cream (any flavor)
1 no bake cookie crust (any kind)
Hot fudge, candy, or whipped cream for garnish

Instructions

Place ice cream in prepared pie crust. Smush to fit. If the ice cream is too hard let it sit out for a few minutes before putting into pie crust. Refreeze before serving.
Serve with hot fudge, peanut butter, whipped cream, or other garnish.

Video

Notes

Use any flavor ice cream!
Use any no bake crust from the store: Oreo, graham cracker, pretzel – or make your own with one of my crust recipes.

Nutrition

Other Ice Cream Recipes

Ice Cream Sandwich Cake

Cupcakes

Ice Cream Cupcakes

Seven Layer Ice Cream Pie

Brownie Ice Cream Cake

Homemade Pumpkin Caramel Sauce

Dorothy Kern — Mon, 11 Sep 2023 09:40:00 +0000

This is a Caramel Pumpkin Sauce recipe that takes a delicious caramel sauce recipe, but adds pumpkin. This recipe is perfect for the fall and is the best topping for any ice cream or pie recipe!

Caramel Pumpkin Sauce for fall

In the fall, I feel that pumpkin should be put in everything. This sauce is no exception. Pumpkin caramel is soft, gooey, and great anytime you need to put a sweet sauce on anything. The incredible pumpkin flavor is accomplished simply with pumpkin puree!

Making caramel can be daunting because it is a tedious process, but I promise with following all the instructions; this recipe will go smoothly!

Ingredients Needed

Granulated Sugar: This is the base of the caramel – no substitutions
Unsalted Butter: Sliced into tablespoons so it melts easier
Heavy Whipping Cream: No substitutions!
Pumpkin puree: Not pumpkin pie mix!
Pumpkin pie spice: To give those warm flavors for fall
Salt: Put a little extra salt aside if you want to have “salted” pumpkin caramel.

How to make Pumpkin Sauce

Place sugar in a sauce pan over medium low heat.
As the sugar warms it will clump. Do not walk away from the stove!
The clumped sugar will continue to heat, melting into a liquid that is amber in color.
Continue melting until all the sugar has melted into liquid, stirring occasionally but being careful not to splash sugar up the sides of the pan.
Once the sugar is all amber in color, add the butter and cream and stir until smooth.
Remove from heat and stir in spices, pumpkin, vanilla, and salt.
Pour the caramel carefully into a jar and let cool to room temperature.

Expert Tips

Make sure you are free of distraction before starting this recipe. Caramel can burn easily so to avoid that–pumpkin sauce needs to be watched and stirred consistently.
Once it turns a medium-amber color it is done. If you want your caramel darker you can let it go a little longer, but be careful because it can burn quickly.
Storing Caramel: Cover and store in the refrigerator.
Reheating Caramel: When ready to use, remove the lid and heat in 30 second increments until the caramel is melted and smooth and the desired consistency (about 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.

FAQs

How do you store homemade pumpkin sauce?

In an airtight container, such as a jar.

Why did my sauce thicken in the refrigerator?

Sauces thicken when they’re not consistently on heat. To fix this, put the sauce in the microwave for 30 seconds before serving.

Why do I have clumps in my caramel?

Sugar is most likely the culprit. When you put the sugar in, don’t spread the sugar all over the sides of the pan. If things start to clump, keep stirring then and you’ll notice the clumps start to melt and everything starts to turn an amber color.

Pumpkin Caramel Sauce

This homemade pumpkin caramel sauce is one of the best caramels ever! Simply adding canned pumpkin puree and pumpkin pie spice to homemade caramel adds an unparalleled depth of flavor that will be perfect for ice cream or on top of pie this fall!

Course Dessert

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 110kcal

Author Dorothy Kern

Cost $5

Ingredients

1 cup (200g) granulated sugar
4 tablespoons (57g) unsalted butter sliced into tablespoons
⅔ cup (158ml) heavy whipping cream
⅓ cup (81g) pumpkin puree not pumpkin pie mix
½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt (or up to 1 teaspoon if you want a “salted” pumpkin caramel)

Instructions

Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn. Read the entire recipe before continuing.
Place sugar in a heavy-bottomed medium sauce pot. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
Once the liquid turns amber and all the sugar crystals have melted, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.
Pour the caramel carefully into a jar and let cool to room temperature. Cover and store in the refrigerator. When ready to use, remove the lid and heat in 30 second increments until the caramel is melted and smooth and the desired consistency (about 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.

Video

Notes

Store in the refrigerator; heat to thin.
Be careful not to let the sugar hit the sides of the pan too much during cooking. If it gets too high on the side of the pan, use a wet pastry to wipe the sides down. Any crystalized sugar on the sides of the pan can cause crystalized caramel.

Nutrition

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