caramel

Caramel-Pecan Chocolate Ripple Ice Cream (Dairy Free)

By in Cool, GF Sweets, Sweets 10 Comments Tags: , , , , ,

caramel pecan chocolate ice cream

A couple weeks ago I celebrated my birthday. My hubby and mom cooked up a steak dinner with all the trimmings and I took care of dessert. My parents are gluten and dairy free so I knew I wanted to make cake and ice cream that they could enjoy along with us. I love dreaming up new ice cream flavours, and making goodies that everyone can enjoy just makes me happy, so it was perfectly suitable for me to make my own birthday cake and ice cream. Plus, they can be made ahead so there was no real work to be done the day of.

I knew I wanted to make a simple chocolate cake. I had found a great looking gluten-free cake that I wanted to try for my mom and dad so it seemed like the perfect time. Since I was going with a simple cake I wanted to make an ice cream that would steal the show, and did it ever!

caramel pecan chocolate ice cream

Instead of making a custard based ice cream and simply swapping out the milk and cream for coconut milk, like I usually do, I decided to just do coconut milk – no eggs – since it’s so creamy on it’s own. You honestly could not tell that this wasn’t a custard based ice cream, which means my dairy-free ice creams just got that much easier. Of course I had to go and complicate things by adding caramelized sugar. But really, who’s going to complain about that?

I got my inspiration from Turtle’s chocolates and made a caramel ice cream with tons of toasted pecans and a swirling of chocolate sauce. Yes, it does taste just as good as it sounds.

Why are you still sitting here? Get on this!

caramel pecan chocolate ice cream

Caramel-Pecan Chocolate Ripple Ice Cream

Caramel Ice Cream
  • 1 cup sugar
  • 2 cans coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla

Place sugar in saucepan set over medium heat. As it begins to melt, gently push the melted sugar into the center to help the process along. Allow to cook until a deep amber colour (if you’re unsure you can test a small spoonful on a white plate to check the colour). Keep a close watch because it can burn quickly. Once desired colour is reached, remove from heat and stir in one can of coconut milk, along with salt. Set over low heat and cook until any hardened sugar has melted. Remove from heat and stir in remaining can of coconut milk, along with vanilla. Allow to cool, then refriderage for 8 hours, or until thoroughly chilled.

To Assemble

If using the recipe for chocolate sauce that is linked to, substitute evaporated milk with coconut milk to make it dairy free. Also feel free to substitute dark chocolate for the semi-sweet.

  • 1 recipe caramel ice cream (above)
  • 1.5 cups toasted pecans, chopped
  • 1/2 cup chocolate sauce, chilled

Freeze ice cream according to manufacturers instructions. Once ice cream has reached desired consistency, add pecans. Churn until evenly mixed. Spoon ice cream into a storage container, alternating with spoonfuls of chocolate sauce. Place in the freezer for several hours to firm up.

Caramel Cappuccino Walnut Bars

By in Christmas, Cookies & Bars, Sweets 11 Comments Tags: , , ,

Well folks my kitchen is almost *almost* done. My hubby has been working hard to get everything done and has done an amazing job. It”s been less then two weeks and everything is nearly complete. There are only a couple of finishing touches that I want complete before I share the photos with you, so you”ll have to hold on to your shorts for a little while longer. Thankfully the kitchen is in working order and I was able to whip up some of these Caramel Cappuccino Walnut Bars in my brand new oven. Yay!

I haven”t had an oatmeal bar this good in a really long time. They”re intoxicating. I”m not a coffee drinker but I have always loved flavoured cappuccino”s, caramel being one of my favourites. The fact that these are fudgey like a brownie and taste of a Caramel Cappuccino (without the searing heat) definitely makes these a decadent snack. I think it would be amazing with a scoop of ice cream or even as an ice cream sandwich. And, it would pack perfectly for a Fathers Day picnic or barbecue.

What are some of your favourite oat bar recipes?

Caramel Cappuccino Walnut Bars

adapted from Better Home & Gardens

  • 3 cups rolled oats

  • 2 1/3 cups flour

  • 1.5 cups chopped walnuts, divided

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup butter, softened

  • 2 cups brown sugar, packed

  • 2 eggs

  • 1 tablespoon instant coffee

  • 2 teaspoons vanilla

  • 3/4 cup caramel topping

  1. Mix together oats, flour, 1 cup walnuts, baking soda and salt. Set aside.

  2. Cream together butter and sugar. Beat in eggs, instant coffee and vanilla until well blended.

  3. Stir in oat mixture until all is evenly moistened (it will be quite sticky).

  4. Remove 2 cup of the batter and set aside. Scrape the remaining batter into a greased 15×10 inch pan. Smooth and spread with a rubber spatula until level.

  5. Pour caramel topping over all and dollop remaining 2 cups of batter over top, flattening a bit as you go. Sprinkle with remaining 1/2 cup walnuts.

  6. Bake at 350ºF for 20-25 minutes until edges are set and when a toothpick inserted in the centre produces fudgey crumbs.

Makes: 32 bars

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Caramel Peanut Wontons – Daring Cooks

By in Daring Cooks, Pastries, Sweets 13 Comments Tags: , , , ,

Caramel Peanut Wontons – Daring Cooks

One part of the Daring Cooks challenge this month was to make some sort of fried wonton dessert. The filling and shape were up to us. I chose to go with a Peanut Caramel which I rolled into balls and coated in chocolate before wrapping them up into homemade wonton wrappers. Once they were cooked, I drizzled them with more chocolate and sprinkled them with peanuts. The only thing that I would change about this recipe is that there was too much caramel per wonton. It was very sweet. I wrote the recipe as I would make it next time. I thought these were very tasty and would make an excellent addition to a dessert platter.

Go to the bottom of the post for step-by-step photos.

Caramel Peanut Wonton Dessert

Caramel Peanut Wontons

  • 24 wonton wrappers (recipe here)

  • egg wash (1 egg whisked with 1 Tbsp. water)

  • 1 recipe peanut caramel

  • 8 oz. semi sweet chocolate, melted

  • oil (make sure it is suitable for high heat. ie. canola oil)

  • 2 Tbsp. finely chopped peanuts

  1. Dip each caramel ball into chocolate and place back onto parchment paper.

  2. Cool in the freezer until chocolate is firm.

  3. Place one wonton wrapper on work surface (making sure to keep others covered with a damp towel). Brush the edges with egg wash.

  4. Place one chocolate covered caramel into the centre of the wonton. Lift up two opposite corners and press together at the top. Take the remaining two corners and do the same. Seal all corners and openings.

  5. Cover with damp towel and repeat with remaining wontons and caramel.

  6. While you are forming the wontons heat 2 inches of oil, over medium heat, to 350ºF (180ºC ). If you do not have a thermometer, an easy way to tell when the oil is ready is to place the handle of a wooden spoon into the hot oil, if bubbles form around it, it is ready.

  7. Fry the wontons, a few at a time, until golden. About 1 min. Remove with a slotted spoon onto paper towel, to drain.

  8. Once all of the wontons are fried. Drizzle with remaining chocolate and sprinkle with chopped peanuts.

Makes: 24 wontons

* Do not refrigerate.

Peanut Caramel

adapted from here

  • 1/2 cup heavy cream

  • 1/2 cup sugar

  • 1 Tbsp. corn syrup

  • 2 Tbsp. butter, room temp.

  • 3/4 cup lightly salted peanuts

  1. Heat cream to boiling. Keep hot.

  2. Place sugar in a non-stick skillet warmed over medium heat. Do not stir.

  3. Once sugar is melted stir in the corn syrup and let bubble until a deep caramel color is reached.

  4. Stir in the butter carefully as caramel will bubble furiously.

  5. Once butter is incorporated add cream, being careful of spatters once again.

  6. Lower the temperature and let simmer for 2 min.

  7. Remove from heat and stir in peanuts.

  8. Let cool a bit before dropping by teaspoons (making 24) onto a parchment lined baking sheet. Allow to cool fully.

  9. Once cool, roll into balls.

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Caramel Peanut Wonton Dessert

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