Vanilla Bean Caramel Icebox Dessert Recipe by Paula Deen

Level: Easy

Time: 130 MINUTES

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  • 2 (14 oz) containers vanilla ice cream, softened and divided
  • fresh mint, garnish
  • 2 (14 oz) cans sweetened condensed milk
  • 1 tablespoon vanilla bean paste
  • 1/4 cup heavy whipping cream


Line an 8x4-inch loaf pan with plastic wrap. Spread 1 container of ice cream in bottom of pan. Spoon 1 cup caramel over ice cream. Top with remaining

container of ice cream. Cover tightly, and freeze until firm. Cut into slices, and serve immediately. Garnish with fresh mint and a drizzle of caramel.

if desired.


Vanilla Bean Caramel

Makes 3 ½ cups


This sauce is wonderful drizzled over ice cream, stirred into coffee, or used in our icebox dessert.


In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.

Vanilla Bean Caramel Icebox Dessert


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