Crushed-Blackberry Sundaes With Caramel Sauce

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  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
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For the Blackberries:

2 pints blackberries

1/4 cup sugar

1/4 cup cassis liqueur

For the Caramel Sauce:

1 cup heavy cream

1/2 vanilla bean, split lengthwise and seeds scraped

1 1/2 cups sugar

1 tablespoon cold unsalted butter

Pinch of salt

For the Sundaes:

1 quart vanilla ice cream

1 cup pecans, toasted, cooled and roughly chopped

Freshly whipped cream


  1. Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork.
  2. Meanwhile, make the caramel sauce: Combine the cream and vanilla pod and seeds in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
  3. Whisk the sugar and 1/2 cup water in a medium nonreactive saucepan over high heat. Cook until dark golden brown, 10 to 12 minutes. Remove from the heat and slowly add the vanilla-infused cream (it will splatter), stirring constantly with a wooden spoon. Return to the heat and cook until smooth. Remove from the heat, discard the vanilla pod and stir in the butter and salt.
  4. For each sundae, place a scoop of ice cream in a parfait glass and top with caramel sauce, blackberries and pecans. Repeat 2 more times and top with whipped cream.
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