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Toffee Caramel Ice Cream Dessert



It's summer. Time for ice cream. This is one of those easy-to-make recipes that is perfect for everyone's busy life. A no fuss kind of dessert in time for JULY 4th! Make it ahead, stick it in the freezer, and put the finishing touches on before serving. So simple and best of all, delicious. For the Kid version, leave off the splash of Kahlua at the end.

Red Kite CandyTM Toffee Ice Cream Dessert

Ingredients:

Oreo crumbs

3 cups

Butter, melted

2 Tablespoons

Vanilla ice cream, softened {or your favorite flavor and don't skimp on quality- you'll taste the difference - I use Strafford Organic's Vanilla}

½ gallon

Red Kite Candy Toffee

8 oz

Red Kite Candy Chocolate Sea Salt Caramels

4 oz

Heavy Cream, Whipped

1 cup

Maraschino Cherries

optional

Kahlua

optional {For Adult Version}

1. Combine oreo crumbs and butter-sir with a fork. Press firmly into bottom of a lightly greased 13 x 9 x 2inch baking dish. Bake at 350 for 5 minutes.. Let cool.

2. Spread half of ice cream over crust - sprinkle with half of the toffee bits. Repeat layers. Cover and freeze until firm.

3.Heat Chocolate Sea Salt Caramels on 50% power for 40 - 50 seconds. Add milk or cream and stir. Heat again on half power if needed / or to desired consistency. {This can be made up ahead of time and reheated before using}

To Serve:

Cut into rectangle pieces.

Drizzle each serving with Chocolate Sea Salt Caramel sauce, a dollop of sweetened whipped cream, and if desired, a cherry.

Kid Version

For adult version: Add splash of Kahlua on top! Enjoy!

Let me know how you like it.

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The Newyork Times Good Food Award 2015 Yankee New England


It's summer. Time for ice cream. This is one of those easy-to-make recipes that is perfect for everyone's busy life. A no fuss kind of dessert in time for JULY 4th! Make it ahead, stick it in the freezer, and put the finishing touches on before serving. So simple and best of all, delicious. For the Kid version, leave off the splash of Kahlua at the end.

Red Kite CandyTM Toffee Ice Cream Dessert

Ingredients:

Oreo crumbs

3 cups

Butter, melted

2 Tablespoons

Vanilla ice cream, softened {or your favorite flavor and don't skimp on quality- you'll taste the difference - I use Strafford Organic's Vanilla}

½ gallon

Red Kite Candy Toffee

8 oz

Red Kite Candy Chocolate Sea Salt Caramels

4 oz

Heavy Cream, Whipped

1 cup

Maraschino Cherries

optional

Kahlua

optional {For Adult Version}

1. Combine oreo crumbs and butter-sir with a fork. Press firmly into bottom of a lightly greased 13 x 9 x 2inch baking dish. Bake at 350 for 5 minutes.. Let cool.

2. Spread half of ice cream over crust - sprinkle with half of the toffee bits. Repeat layers. Cover and freeze until firm.

3.Heat Chocolate Sea Salt Caramels on 50% power for 40 - 50 seconds. Add milk or cream and stir. Heat again on half power if needed / or to desired consistency. {This can be made up ahead of time and reheated before using}

To Serve:

Cut into rectangle pieces.

Drizzle each serving with Chocolate Sea Salt Caramel sauce, a dollop of sweetened whipped cream, and if desired, a cherry.

Kid Version

For adult version: Add splash of Kahlua on top! Enjoy!

Let me know how you like it.

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