Chocolate Caramel Ice Cream Dessert

by Vicki BrunsvoldTastemaker in Residence


Ingredients & Instructions

1.5 qt softened ice cream of choice

Crust:                                                                                                                                                                      10 oz crushed Oreos
1/4 cup melted butter

  1. Mix together and reserve about 1/2+ cup to sprinkle over top of dessert
  2. Press into bottom of 9X9 pan
  3. Freeze crust while preparing chocolate caramel

Chocolate Caramel:
1/2 cup  butter    
2/3 cup sugar
2/3 cup heavy cream
Pinch salt
4 oz  Bittersweet chocolate (Ghiradelli’s 60% Cacao), chopped
1 tsp  vanilla


  1. Melt butter and add sugar, cream, and salt, bringing to boil for 4-5 minutes, stirring constantly.
  2. Remove from heat and stir in chopped chocolate and vanilla, stirring until smooth and melted.
  3. Pour over chilled crust. 
  4. Gently spread softened ice cream over cooled chocolate caramel layer.
  5. Sprinkle with reserved crumbs.
  6. Freeze until firm - overnight or several hours.

Cook's Note:  For the Holidays, use a seasonal ice cream such as Kemp’s Candy Cane.  Other times of the year, it would work well with Peppermint Bon Bon.