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Ice Cream Sundae with Homemade Caramel Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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


  1. 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:

  1. Preheat the oven to 350 degrees F.
  2. 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.

Caramel Sauce:

  1. 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.

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