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