Ice Cream Sundae with Homemade Caramel Sauce

Total Time:
55 min
35 min
20 min

4 servings

  • 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
  • Cookies 'n' Cream Crumbs:
  • 1 package (36 cookies) chocolate sandwich cookies, such as Oreos
  • 1 stick (1/2 cup) butter, melted
  • Caramel Sauce:
  • 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
Watch how to make this recipe.
  • 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.

Cookies 'n' Cream Crumbs:
  • 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.

  • Yield: 3 cups

Caramel Sauce:
  • 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.

  • Yield: 1 1/2 cups

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