Whether you are planning a family fun night or are inviting guests over, this recipe may just be the dessert that will please them all, because everyone loves ICE CREAM! Add some Twix cookie pieces, milk chocolate, and caramel, and you just about can't go wrong! I first found this recipe here and have made it again and again since then.
1 (1.5 quart) Vanilla Ice cream, softened
1 (16 ounce ) jar of Caramel Sauce
Caramel sauce recipe:
**I double this to have enough to equal 2 cups (16 oz)
150 grams sugar
2 Tbsp. water
1/4 tsp. lemon juice
120 grams heavy cream (at least 33%)
pinch of salt
In a medium saucepan, stir together sugar, water, and lemon juice over medium-high heat to dissolve the sugar. Heat on medium-high without stirring, washing down the sides with a wet pastry brush occasionally, until the mixture turns an amber color. Add the cream and the salt and simmer over medium-low heat, stirring from time to time, until the caramel is thick but not chewy (gauge the consistency by dripping a bit onto a metal spoon). Remove from heat and pour into a metal bowl. Cool at room temperature until it is slightly warmer than body temperature; it should still be quite 'pourable' at this point.
1 cup milk chocolate chips (I melt milk chocolate bars in the microwave, at 30 second intervals) with a tsp. or so of butter until desired consistency)
1/2 cup butter, softened
2 tablespoons sugar
1/4 cup brown sugar
1 cup flour
1/2 teaspoon vanilla extract
INSTRUCTIONS for Ice Cream Cake
In a 9×13 inch baking dish spread out the ice cream evenly. Cover and place in freezer. Freeze to set for 2 hours.
While the ice cream is setting start making the cookie topping. Preheat oven to 350 degrees. Cream butter and sugars in a medium bowl. Stir in vanilla and flour until well mixed. Spread dough into a foil-lined 8×8 inch baking dish. Bake for 15 minutes or slightly golden. Remove from heat and let stand until completely cooled.
Once Ice cream is all set and cookie topping is completely cooled, take ice cream out of freezer. Pour the caramel sauce evenly over ice cream. Break apart the cookie topping into big chunks and sprinkle evenly over caramel.
Melt chocolate chips in a microwavable bowl. Heat at 30 second intervals until melted. Stir and then drizzle over the cookie topping. Re-cover and place back into freezer for 6 hours or overnight to completely re-freeze.
Enjoy, without counting the calories! Life's too short! ;)