Vanilla Bean Caramel Icebox Dessert
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 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
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.
Vanilla Bean Caramel
Makes 3 Â½ 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.