Ingredients:
Caramel Crunch Layer:
9 whole graham crackers (1 sleeve)
1 cup old fashioned oats
1 teaspoon vanilla extract
¼ cup canola oil
¾ cup caramel chips
Caramel Whipped Cream Layer:
1 ½ cups heavy whipping cream or parve whip
¼ cup dark brown sugar
1 teaspoon vanilla extract
To Assemble:
1 56 oz container Klein’s Chocolate Ice Cream
Chocolate syrup
Instructions:
Instructions
- to prepare the caramel crunch:
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Place the graham crackers in a medium bowl and crush using a heavy ustensil such as a glass cup. Crush until you have some crumbs and some slightly larger pieces – you want to retain some texture.
- Add the oatmeal, vanilla and oil to the bowl and stir to combine so that the crumbs are slightly wet. Spread the crumb mixture over the prepared cookie sheet.
- Bake the crumbs at 350 for 8 minutes. Remove from oven and immediately stir in the caramel chips. The heat of the hot crumbs will help melt the chips and distribute the flavor.
- Set aside to cool completely.
- To prepare the caramel whipped cream: Beat the cream or parve whip in the bowl of an electric mixer until stiff. Add the brown sugar and vanilla and beat until combined. Set aside.
- To assemble: Let the ice cream soften for about 5 minutes to make assembly easier. Put a small amount of crumbs on the bottom of a glass. Top with chocolate syrup – drizzle it around the edge so it touches the rim.
- Spoon the Klein’s Chocolate Supreme ice cream on top of it, then top with another layer of chocolate syrup – again, drizzle it against the wall of the glass for the nicest look.
- Spoon or pipe the whipped cream on top of the ice cream, then drizzle more chocolate syrup on top.
- Repeat with remaining ingredients. If using a tall cup, you can do more than one layer of each component. Freeze until ready to serve.
- Tips:
- If you like a lot of crunch with your ice cream, double the crunch recipe.
- For an even simpler presentation, enjoy a scoop of Klein’s Ice Cream with caramel crunch topping!
Recipe source: Overtime Cook
Recipe and Photo by Miriam Pascal