No Churn Salted Caramel Toffee Pretzel Ice Cream

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup salted caramel sauce, plus two tablespoons, divided
  • 1/2 teaspoon pure vanilla extract
  • 2 cups cold heavy cream
  • 1/2 cup chopped pretzels
  • 1/2 cup chopped Heath candy bars
  • Additional chopped pretzels and toffee, about two tablespoons each, for garnish, if desired
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Bacon Bourbon Caramel Popcorn

Ingredients

  • 5 quarts plain popped corn (freshly air-popped recommended.)
  • 1⁄2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
  • 1 cup butter
  • 2 cups brown sugar
  • 1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon baking soda
  • 3 ounces Bourbon

Baskin-Robbins’ New Caramel Cappuccino Cheesecake Ice Cream Is All The Best Flavors In One

Baskin-Robbins’ December Flavor of the Month puts any other basic holiday flavor to shame. The new Caramel Cappuccino Cheesecake ice cream is just as decadent as it sounds, and it’s filled with some of your favorite sweets.

The flavor begins with cheesecake- and coffee-flavored ice cream, which really would be enough on its own, TBH. That’s then churned with cappuccino toffee and cheesecake pieces, adding some good textures in there. The icing caramel on the cake is a salted caramel swirl, bringing the caramel, coffee, and cheesecake flavors together.

Baskin-Robbins posted about the newcomer on Facebook and people seemed very eager to try it. One user tagged someone and wrote, “I don’t think I’ve ever wanted anything so bad in my life.”

Although we’re only a few days into December, New Year’s Eve will be here before you know it and Baskin-Robbins is offering guests a regular or kids-sized scoop of ice cream for $1.50 that day at participating locations. I know what flavor I’m getting!

Pecan-Caramel Crunch Ice Cream

Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed DOMINO Light Brown Sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 cups milk 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Giant Chocolate Caramel Cookie Bars

Ingredients

For the cookie:
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1/2 cup sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
For the caramel:
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 3/4 teaspoon fine sea salt
  • 1 3/4 cups sugar
For the chocolate coating:
  • 1 pound milk, semisweet, and/or bittersweet chocolate (preferably 40–60% cacao), chopped
  • 2 tablespoons plus 1 teaspoon coconut or other neutral vegetable oil
  • Special Equipment
  • A candy thermometer

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Ingredients

Apple-Cinnamon Layer Cake
  • Cooking spray
  • 3/4 c. pecan halves
  • 3 c. all-purpose flour, spooned and leveled
  • 2 1/2 tsp. ground cinnamon
  • 1 tsp. Kosher salt
  • 1 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 3 large eggs
  • 3/4 c. canola oil
  • 3/4 c. unsweetened applesauce
  • 1 tsp. pure vanilla extract
  • 4 c. diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples)
Salted Caramel Frosting
  • 3/4 c. sugar
  • 3/4 c. heavy cream
  • 2 tsp. pure vanilla extract
  • 1 c. (2 sticks) plus 2 tablespoons unsalted butter at room temperature
  • 1 tsp. Kosher salt
  • 3 c. confectioners’ sugar