Our Crunchy Caramel Ice Cream recipe is a quick and easy dessert that is surprisingly tasty. It’s a small twist on a regular dessert of ice cream and caramel sauce, but we guarantee that you will be having this sweet more often than not.
Time: 20 minutes
- 50g dark brown sugar
- 75ml thickened cream
- 100g Anzac biscuits, broken into small pieces
- 2 tablespoons shredded coconut, toasted
- 4 scoops vanilla ice-cream
Place the sugar and cream in a saucepan over low heat. Cook, stirring, until the sugar dissolves and the sauce thickens slightly. Keep warm. Meanwhile, line a tray with baking paper. Process the biscuits in a food processor until coarsely crushed. Transfer to a shallow bowl. Add the coconut and stir to combine. Place one scoop of ice cream in the biscuit mixture and roll to coat. Place on lined tray and freeze while coating remaining balls. Repeat with the remaining ice cream and biscuit mixture. Divide the ice cream balls among serving bowls and pour over the hot caramel sauce.
Serving suggestion: If caramel sauce is a littel too sweet for you, why not try it with chocolate sauce instead?