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Vanilla Bean Caramel Icebox Dessert

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 120 minutes

Servings: 10


Icebox Dessert

  • 2 (14-oz) containers vanilla ice cream, softened and divided
  • 1/4 cup heavy whipping cream
  • fresh mint, for garnish

Vanilla Bean Caramel

  • 1 tablespoon vanilla bean paste
  • 2 (14-oz) cans sweetened condensed milk


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

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.

**Makes 3 ½ cups

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