Salted Caramel Chocolate Sauce WITH Vanilla ICE Cream
- 5m Prep Time
- 10m Cook Time
- 10m Ready In
A rich salted caramel sauce loaded with dark chocolate, served warm over vanilla ice cream and topped with chopped hazelnuts.
Ingredients
- 2 1/9 cups vanilla ice cream
- 3/11 lbs light brown sugar
- 2 1/9 oz butter
- 3 5/13 tbsp double cream
- 3 8/15 oz dark chocolate
- sea salt
- 1 5/12 oz hazelnuts roughly chopped
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 146 mg
- Iron: 2.34 mg
- Magnesium: 73.2 mg
- Phosphorus: 172 mg
- Potassium: 394 mg
- Zinc: 1.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/9 cups vanilla ice cream
- 3/11 lbs light brown sugar
- 2 1/9 oz butter
- 3 5/13 tbsp double cream
- 3 8/15 oz dark chocolate
- sea salt
Prepare
- 1 5/12 oz hazelnuts, roughly chopped
Let's Cook
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Step 1.
Take the vanilla ice cream out of the freezer to soften at room temperature while you prepare the sauce.
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Step 2.
Tip the light brown sugar into a saucepan and add 1½ tablespoons water. Bring to a boil over high heat and cook for 2–3 minutes, shaking the pan occasionally, until all the sugar has dissolved. While the sugar dissolves, roughly chop the hazelnuts.
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Step 3.
Remove the pan from the heat and add the butter. Return the pan to low heat and melt the butter, whisking continuously. Continue whisking for another 1 minute, or until the caramel turns light brown. Add a good pinch of sea salt and whisk well. Pour in the double cream and continue whisking until velvety smooth.
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Step 4.
Break the dark chocolate into the sauce and whisk continuously until completely melted and the sauce has thickened slightly. Carefully pour the sauce into a heatproof jug. Serve immediately with the softened vanilla ice cream and sprinkle the chopped hazelnuts over the top.