Caramel Toffee Ice Cream Dessert |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A creamy refreshing break from the summer heat. Ingredients:
25 gingersnap cookies-crushed |
1/4 cup melted butter |
1 quart vanilla ice cream-softened |
4 toffee bars-crushed(such as heath or skor) |
praline sauce |
1/2 cup firmly packed brown sugar |
1/2 cup half-and-half |
1/4 cup butter |
1/2 cup pecans-roughly chopped |
1 teaspoon vanilla extract |
Directions:
1. Line a 2 quart glass,metal,or plastic bowl with plastic wrap.
2. Combine cookie crumbs with butter and press into bowl. Put in freezer to harden.
3. Mix ice cream with toffee bars. Spoon into crust and freeze 8 hours.
4. Take of of freezer 5 minutes before serving.
5. Sauce:
6. In a small sauce pan over medium heat,combine brown sugar,half-and-half,and butter. Bring to a boil,stirring constantly for 2 minutes.
7. Remove from heat and stir in pecans and vanilla.
8. Remove ice cream from bowl and cut into wedges.
9. Spoon praline sauce over each wedge. Serve.
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