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Vanilla Bean Caramel Icebox Dessert

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

Line an 8×4-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.