Salted Caramel Ice Cream

My daughter and I planned to make caramel cookies and cream ice cream after enjoying the flavor at Storm Bros. Ice Cream Factory in Annapolis, Maryland this spring.

I started (and finished!) my caramel ice cream recipe search with Jeni Britton. One of my favorite homemade ice creams is Jeni Britton’s Vanilla Bean– I make it at least once a summer. President Biden is also big fan of her ice cream. She has a new flavor, White House Chocolate Chip, inspired by his favorite order. 🙂

The secret to her fabulously creamy ice cream is the inclusion of corn starch and cream cheese in the base. “Salty Caramel” is one of the most popular flavors in their stores. The caramel is made using a dry-burn technique. The resulting caramel flavor is rich and sophisticated.

This recipe was adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer, via BonAppetit.com, contributed by Julia Bainbridge. I modified the technique. We first used the ice cream as filling in snickerdoodle ice cream sandwiches. Yum! The leftover ice cream was served with crushed Oreos as a topping instead of being mixed in. Perfect- beyond creamy too.

Yield: about 1 quart

• 2 cups whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 1/2 ounces (3 tablespoons) cream cheese, softened
• 1/2 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 2 tablespoons light corn syrup
• 2/3 cup granulated sugar
• 2 teaspoons pure vanilla extract

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
2. Using a hand mixer, beat the cream cheese and salt in a medium bowl until smooth. (I used a stainless steel bowl.)
3. Mix the cream with the corn syrup in a measuring cup with a spout.
4. Fill a large bowl with ice and water. (I used a giant glass bowl. It is important that the bowl with the cream cheese can easily fit into the bowl of ice water.)
5. Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color. **Note: This is a dry-burn technique- be cautious. Caramelizing the sugar this way is faster but you have to watch it very closely and be ready to incorporate the cream.** See below.
   • The Dry-Burn Caramelization Technique:
   • Stand over the pan of sugar with a heatproof spatula ready. Do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom of the pan with a smaller layer of unmelted white sugar on the top.
   • When the edges of the melted sugar begin to darken, use the spatula to bring it into the center to help melt the unmelted sugar.
   • Continue stirring and pushing the sugar around until it is all melted and evenly amber in color- like an old penny.
   • When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat.
6. Immediately after removing from the heat, and, stirring constantly, slowly add a bit (about 1/4 cup) of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
7. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat.
8. Gradually whisk in the cornstarch slurry.
9. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
10. Gradually whisk the hot milk mixture into the cream cheese until smooth. (I used a hand-held mixer.)
11. Add the vanilla and whisk.
12. Place the bowl in the ice bath, making sure that the ice water doesn’t come in contact with the ice cream base.
13. Let stand, stirring occasionally and adding more ice as necessary, until cold, about 30 minutes.
14. Using a fine mesh sieve, strain mixture into a frozen ice cream machine canister. Churn until thick and creamy. (I churned mine for 25 minutes.)
15. Pack the ice cream into a storage container, press a sheet of parchment or plastic wrap directly against the surface, and seal with an airtight lid. (I used a glass loaf pan.)
16. Freeze in the coldest part of your freezer until firm, at least 4 hours. (I froze the ice cream a day in advance.)

Brownie Ice Cream Sandwiches

Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!

Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well.  I think we will try cookies and cream next time. 🙂 SO GOOD!

Yield: Makes 12

• 1 stick unsalted butter, melted
• 1 cup sugar
• 2 large eggs
• 1/2 tsp fine sea salt
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 2 pints ice cream, softened

1. Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
3. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
4. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
5. Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.

One Year Ago:

• Biscoff Crunch & Swirl Ice Cream

Chocolate & Butterscotch Chip Cookie Ice Cream Sandwiches

I made cookie ice cream sandwiches once already this summer and now they seem like the best idea when having kids over for dinner. My family was divided as to which “chipwich” was preferred- this one versus the giant chocolate chip-oatmeal cookie ice cream sandwiches. My husband loves anything butterscotch and my son loves anything “giant”, so I am not sure that their votes count! These crispy cookies made a thin, sweet, flavorful, and easy to eat vehicle for the ice cream. 🙂 The cookie recipe is from Martha Stewart Living.

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup (2 1/2 sticks) butter, room temperature
• 1 cup sugar
• 3/4 cup dark-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• vanilla ice cream, slightly softened

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until well combined.
4. Add the flour mixture all at once, and beat until just combined. Stir in chips.
5. Drop tablespoons of batter onto prepared baking sheets (I used a small cookie scoop.), 2 inches apart. Bake until golden brown, about 10 to 12 minutes.
6. Transfer to a wire rack to cool on the baking sheet, 1 minute, then transfer cookies to the rack to cool. Repeat with remaining batter.
7. Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
8. Freeze 30 minutes to overnight.

Giant Chocolate Chip-Oatmeal Cookie Ice Cream Sandwiches

When several of my friends came over for lunch with their kids, I wanted to make something fun for dessert (for everyone!). For some reason a “chipwich” came to mind. Everyone loves a “chipwich.” 🙂 I made them giant because that is more fun too- of course!

Because the cookie can become too hard after freezing it with the ice cream, I tried a cookie with a more chewy texture than a classic chocolate chip- a chocolate chip cookie with finely ground rolled oats. This dessert was eaten with ease! The cookie flavor really stood out as well. My son said that we should be eating them more often. 🙂 The cookie recipe was adapted from Joy of Cooking Christmas Cookies by Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker.

Yield: about 15 cookie ice cream sandwiches

• 1 2/3 cups (8.25 oz) all-purpose flour
• 1 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 3/4 cup (5.25 oz) sugar
• 2/3 cup (5.25 oz) packed light brown sugar
• 1 large egg
• 1 1/2 T milk
• 2 1/2 tsp vanilla
• 1 1/3 cups (4 oz) rolled oats, ground fine in a food processor
• 1 cup (7 oz) semisweet chocolate morsels
• 2 oz milk chocolate chips
• 3/4 cup (3 oz) chopped walnuts or pecans, optional
• vanilla bean ice cream, slightly softened

1. Preheat the oven to 375 degrees (convection). Line cookie sheets with parchment paper.
2. Throughly stir together the flour, baking soda, baking powder and salt.
3. In a stand mixer, beat butter until light and fluffy.
4. Add sugars, egg, milk, and vanilla and beat until very fluffy and smooth.
5. Beat the flour mixture into the butter mixture until just incorporated.
6. Stir in oats, chocolate, and nuts (if using).
7. Using a 1 1/2- inch cookie scoop, scoop dough out onto prepared cookie sheets about 2 inches apart.
8. Bake for  10 to 12 minutes, or until just tinged with brown.
9. Transfer cookie sheets to wire racks and let the cookies firm up, 3 to 4 minutes. Then, transfer the cookies to wire racks until throughly cool.
10. Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
11. Freeze 30 minutes to overnight.

Potato Chip Cookie Ice Cream Sandwiches

I made these cookies thinking that my husband would LOVE them as much as he loves forbidden potato chips….
Unfortunately, the entire family thought that they were pretty good– but not our favorite. When transformed into an ice cream sandwich, they were GREAT!
The crunchiness and saltiness of the cookie worked really well with the sweet, creamy ice cream. The cookie recipe is from Martha Stewart Living.

• 2 sticks unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 4 cups coarsely crushed salted potato chips (about 7-10 ounces), divided
• 1 cup pecans or walnuts, toasted and coarsely chopped
• Vanilla Ice Cream

1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
3. Roll dough into 1-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 8-10 minutes in a convection oven. Let cool completely on baking sheet.
4. Cookies can be stored in an airtight container up to 5 days.
5. Cookies can be easily transformed into ice cream sandwiches by smushing a scoop of ice cream between them.