It’s almost June… can you believe it? I thought I’d help you get a jump on your summer dessert by sharing my latest ice cream concoction: Caramel Chocolate Toffee, in a single-sized portion.

Today’s flavor has a mix of textures:

• Smooth: Vanilla ice cream
• Crispy: English Toffee bits
• Crunchy: Mini dark chocolate chips
• Gooey: Caramel sauce

This was another one of those ideas that hit me while I was at the market. I’d gone into the baking aisle to get some evaporated milk to make caramel that night, and while I was there, I saw the mini Ghiradelli chips, and the Heath Bits ‘O Brickle. So, those went into my cart. Then on the other side of the aisle, I saw a case of half-pint canning jars. They were too cute to pass up, so they also went into my cart. The next day, as I was making the vanilla ice cream, I threw in a cup each of the toffee and chips. Then I remembered the jars and decided to make singles. Once I’d spooned them out, they looked good, but a little boring. What could I add for a little more pizzazz? What flavor would work with chocolate, toffee, and vanilla?

Ah ha! I grabbed the caramel sauce I’d made a few nights earlier, and barely softened it up in the microwave a bit. (*Important: you just want it pliable. Don’t warm it too much or it will melt the ice cream!) Anyhow, I scooped a little bit of it out for each jar by using a stainless steel, springloaded scoop. (It looks similar to the #40 scoop I show in my Chocolate Embers Cookie recipe, only smaller). That one little dollop looked just right 🙂

Here’s the cool part: Because of their density, the caramel scoops sank halfway down, so each little ice cream jar had a sweet surprise in the middle.

I hope you try my idea! Here’s the recipe:

 My suggestion to you: buy two cases of jars, make a few different flavors, and be stocked and ready for the next time you have guests over. They’ll be impressed, I’m sure!

By the way, what do you think of my blog’s new look?
Please let me know in the comments below. Thanks!