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Peanut Brittle and Caramel Crunch Ice Cream Pie Recipe

Peanut Brittle and Caramel Crunch Ice Cream Pie Recipe

Ingredients

Caramel sauce

  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/4 teaspoon fine sea salt

Pie

  • 1/4 cup (packed) dark brown sugar
  • 5 tablespoons unsalted butter, melted, hot
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup salted roasted cocktail peanuts
  • 3 pints premium vanilla ice cream, slightly softened
  • 5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
  • 1 cup coarsely chopped peanut brittle

Recipe Preparation

Caramel sauce

  • Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.

  • Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.

Pie

  • Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.

  • Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours.

  • DO AHEAD Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.

  • Cut pie into wedges. Rewarm sauce and pass separately.

Reviews Section

Recipe Summary

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons water
  • 1 ¾ cups toasted rice cereal, preferably rice krispies
  • ¾ cup banana chips, coarsely chopped
  • ½ cup salted roasted peanuts, coarsely chopped
  • ¼ teaspoon baking soda

Line a rimmed baking sheet with parchment and spray the paper with nonstick cooking spray. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat. Cook undisturbed until a deep-amber caramel forms, about 7 minutes. Remove from the heat. Stir in the rice cereal, banana chips, peanuts and baking soda.

Quickly spread the brittle on the baking sheet, separating it into pieces as much as possible with a spatula. Let cool until hardened, about 45 minutes. Coarsely chop the brittle or break it into clusters and serve.


Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 8943

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Baby, It's Not That Cold Outside: Winter Ice Cream Party for the Kid In You

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. "But there always needs to be a crunch," he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks.

Swirling caramelized apples with dulce de leche into vanilla ice cream makes for a delicious treat.

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components, and reconfiguring them. This approach inspired Grace Parisi to transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.

Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.

What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy chocolate sauce coupled with the light, crunchy almond topping.

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top.

Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae sautéing brings out the fruit's sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.

Folding apple butter into vanilla ice cream is a great way to add elegance. Green Aisle Grocery's Adam Erace also adds grated ginger to melted chocolate to make a fast sundae topping.

The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.

Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice, and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.


37 Sweet and Salty Caramel Dessert Recipes

Whether you pronounce it &ldquocar-mul&rdquo or &ldquocar-a-mel,&rdquo we can all agree on the fact that this sweet-and-salty sauce is irresistible. Caramel is a key component of some of our favorite fall desserts, but this versatile sauce can be used all year round. In the fall months, caramel pairs beautifully with seasonal ingredients like pumpkin, pecans, and cinnamon apples a Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is guaranteed to impress your guests. In the winter, we&rsquore serving caramel alongside the warm holiday flavors of pear and gingerbread in a twist on the classic Upside-Down Cake. You can even incorporate caramel into refreshing summer desserts, like Tenntucky Cobbler, Salted Caramel-Pecan Milkshakes, or Peach Bread Pudding with Bourbon Caramel. These decadent caramel recipes combine salty and sweet to add new dimensions to your favorite desserts. The sauce brings richness and warmth to moist cakes, delightfully sticky bread puddings, fruity or nutty pies, and smooth, creamy tarts.


Chex Caramel Crunch

Made completely in the microwave, this holiday snack is a snap. With the flavors of peanut brittle, your family will love this chewy, crunchy treat.

Ingredients

  • ½ cups Butter
  • 1 cup Sugar
  • ½ cups White Corn Syrup
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 11 ounces, weight Box Of Mini Club Crackers
  • 5 cups Corn Or Rice Chex
  • 1-½ cup Whole Almonds Or Dry-roasted Peanuts

Preparation

Put butter in a medium sized microwave safe bowl. Melt butter in the microwave (heat for 30 seconds at a time until melted). Add sugar and corn syrup. Bring to a boil in the microwave, which takes about two minutes. Then continue to boil for about two minutes, stirring occasionally. Remove from microwave and add baking soda and vanilla.

In a large microwave safe bowl, combine crackers, Chex, and nuts. Pour sugar/syrup mixture over the cracker mixture and stir well. Microwave for 2-3 minutes.

Spread the mixture onto 2 large cookie sheets and allow it to cool. When cool, break into bite sized pieces.


Peanut butter recipes

Whether you prefer smooth or crunchy, use a jar of peanut butter in sweet and savoury dishes, from cakes, puddings and brownies to Asian-style salads.

Peanut butter cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Peanut butter cake

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Peanut butter cookie cups

Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family

Peanut butter brownies

Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats

Peanut butter & jam pudding

The popular combo of jam and peanut butter works beautifully in this sponge pudding. The salty, nutty flavour you get from the peanuts matches so well with the jammy fruit


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Hazelnut Gelato
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Coffee Coated Frozen Pops
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Wine-Infused Gelato and Sorbetto Base
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Vanilla Birthday Cake Gelato Sandwiches
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Mango and Banana Fruit Smoothie
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Peanut Butter Fudge Crunch
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Lemon Mascarpone Gelato Monoportion
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Alfajor Gelato
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Brazilian Beer Gelato
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Coconut Canadian Flag Gelato
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Double Chocolate Gelato Sandwiches
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Dipped Cones
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Dark Chocolate Hazelnut Cookie Crunch Gelato Cake
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Coconut Gelato with Dark Chocolate Swirl
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Grape Sorbetto
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Chocolate Peanut Butter Gelato
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Birthday Cake Gelato
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Sweet and Salty Gelato
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Forest Berries Gelato Cheesecake
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Jordan Almond Gelato
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Pure Pistachio Gelato with Cherry Topping
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Tiramisù Soft Serve
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Blackberry White Chocolate Frozen Pops
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Vanilla Strawberry Panini Gelato
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Panini Gelato
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Pain Perdu with Cinnamon Gelato
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Frozen Cupcakes
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Organic Chocolate Raspberry Gelato
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Pino Pinguino® (Chocolate Hazelnut) Gelato
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Vanilla Dark Chocolate Swirl Gelato
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Spring Frozen Pops
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Coquito Gelato
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Coconut Gelato
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Strawberry Shortcake Gelato
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Hazelnut Venetian-Style Gelato
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Tiramisu Coffee Gelato
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Tiramisù Veneziano Gelato
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Strawberry Gelato
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Strawberry Cheesecake Layered Gelato
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Strawberry Banana Gelato
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Vanilla Whiskey Caramel Gelato
Difficulty: Intermediate
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Gingerbread Gelato
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Snickerdoodle Gelato
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Salted Peanut Frozen Pops
Difficulty: Intermediate
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Salted Caramel Gelato
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Root Beer Float
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Rocky Road Gelato
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I Scream Gelato
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Green Apple Crunch Gelato
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Gelato Mold
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Creamy Caramel Bacon Gelato
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Cream Cheese Gelato
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S'mores Gelato
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Coffee Liqueur Gelato
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Milk Stout Beer Gelato
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Coffee Cookie Crunch Gelato
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Torrone Pistachio Gelato
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Swiss Chocolate Gelato
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Coffee Biscotto Gelato
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Sweet Potato Pie Gelato
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The Gelato Graveyard
Difficulty: Intermediate
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Hazelnut Latte Gelato
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Hazelnut Dog Gelato
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Pannamore Gelato
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Peanut Butter Cookie Gelato
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Peppermint Candy Gelato
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Orange Cream Frozen Pops
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Oatmeal Cookie Gelato
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Mascarpone Pumpkin Gelato
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Mocha Light Gelato
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Pecan Pie Gelato
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Mint Chocolate Crisp Gelato
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Spiced Caramel Apple Gelato
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Mint Chocolate Chip Gelato Pie
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Sour Cream Pound Cake Gelato
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Mascarpone Coffee Stracciatella Gelato
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Mascarpone Caramelized Pear Gelato
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White Base Gelato
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White Chocolate Pecan Gelato
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Grisbì® White Chocolate Passion Fruit Gelato
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Fleur De Sel Caramel Gelato
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Dietetic Milk Base Gelato
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Cream Flavored Gelato (Hot Process)
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Chocolate Pomegranate Gelato
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Chocoflan Gelato
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Banana Chocolate Chip Gelato
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Apple Pie Biscotti Gelato
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Lemon Strawberry Vanilla Gelato
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Pistachio Gelato
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Key Lime Pie Gelato
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Biscotto Pecan Gelato
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Orange and Dark Chocolate Layered Gelato
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Cinnamon Apple Pie Gelato
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Pino Pinguino® Frozen Pop
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Coconut Caramel Passion Fruit Gelato
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Coconut Basil Gelato
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Cinnamon French Toast Gelato
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Chocolate Passion Gelato
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Chocolate Nougat Gelato
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Chocolate Hazelnut Gelato
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Chocolate Hazelnut Cookie Crunch Gelato Cake
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Chocolate Coconut Almond Gelato
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Chocolate Chip Cookie Gelato
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Chocolate Cayenne Gelato
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Chocolate Cake Gelato
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Chocolate Arrabbiata Gelato
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Carrot Cake Gelato
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Cardamom Gelato
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Blue Banana Coconut Gelato
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Sushi-Infused Gelato
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Organic Chocolate Gelato
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Bubble Gum Gelato
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Chili Chocolate Gelato
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Cherry Cola Gelato
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Cherry Vanilla Gelato
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Maple Gelato
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Strawberry Pistachio Gelato Cake
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Mint Milkshake
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Cream-Flavored Gelato (Super Sprint)
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Chocolate Gelato
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Honey Pear Gelato
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Vanilla Stracciatella Gelato
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Avocado Cilantro Gelato
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Gelato Bonbons
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Gelato Cannolis
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Gelato Sandwiches
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Pistachio Gelato Profiteroles
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Vanilla Orange Gelato
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Black Forest Gelato
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Casanova Gelato
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Curry Banana Malaga Gelato
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Curry Coconut Malaga Gelato
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Custard Gelato
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Cheesecake Pops
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Avocado Gelato
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Chocolate Lavender Gelato Sandwiches
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Butter Pecan Gelato
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Banana Cream Pie Gelato
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Apple Pie Gelato
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Soy-Based Gelato & Sorbetto
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Milk-Flavored Gelato (Milk Base)
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Sweet Milk Gelato
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Sorbetto with 0% Fruit
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Caffe Loren Gelato
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Green Tea Gelato
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Sorbetto with 30% Fruit
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Banana Gelato
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Copycat Dairy Queen Crunch Cone

One of my favorite childhood memories is going up to Dairy Queen on a hot summer night after helping dad mow the lawn and getting an ice cream cone coated in Crunch Cone. Then all the DQ’s in the area got rid of the Crunch Cone topping a few years ago.

So I decided to try to recreate it – a rush of memories came back to me. I love to serve this topping alongside my Best Ever Hot Fudge Sauce and it’s pretty much just amazing! Now, this is my favorite combo, but my Waffle Cone Sundae Ice Cream Cake, Cookies & Cream Nutella Ice Cream and Chocolate Orea Ice Cream Cake don’t fall far behind.


This is literally my favorite ice-cream topping ever. I actually remember the last time I ate it at Dairy Queen sadly they no longer serve this famous topping here in Fort Collins, CO or even nearby cities or states . For years I have mourned this loss.

I can even vividly remember the last time I ate Crunch “Coat”. It was at my Aunt Ditta’s house, she had a 5-gallon container of it. I can even remember what the cardboard box looked like. I was relieved to know she had it and anxiously awaited until my next visit. When I returned, I found it was gone… and literally, I silently cried.

You know the saying, “you scream, I scream, we all scream for ice-cream”? I screamed louder when my favorite ice cream topping was no longer available.

To try and recreate it in college I would sometimes stir Rice Krispies cereal with sprinkles to my ice-cream as it was the closest I could get. I would eventually stir in chocolate too after realizing it just wasn’t the same. Chocolate makes everything better right?! Thankfully I have the recipe now, but I would always have hot fudge sauce available for friends to top their ice cream with so that you can save as much as this amazing ice cream topping for yourself as you can.

I was recently told by a reader that the original Crunch Cone recipe has crushed up cone in it, which makes why it is called Crunch Cone. While I didn’t grow up with it that way, I can’t wait to make this addition and share yet another amazing ice cream topping recipe.

So here it is the long awaited, well at least for me, Copycat Dairy Queen Crunch Cone recipe. I can’t wait to overindulge this summer on this.


Turtle Ice Cream Pie

For crust:
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).

Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For sauce and filling:
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat whisk in butter, vanilla, and salt. Cool completely.

Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

For ganache topping:
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.

Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.

Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

Test-kitchen tip: To remove the first piece of pie, slide the knife between the crust and the dish all the way around the pie. Then cut out the first slice, being sure to cut through the crust completely.


Watch the video: Snickers selber machen - Rezept. Snickers Bars. Marshmallow Fluff. nachgemacht. Sallys Welt (September 2021).