Creamy vanilla ice cream swirled with rich caramel sauce, filled with chunks of crisp shortbread, chewy caramel candy, and dark chocolate. This ice cream is perfect for a warm summer night, a dinner party with friends, or as a grand finale for Thanksgiving night.
Inserting rant here –> Why do we only share ice cream recipes in the warm months? Does everyone stop buying ice cream in the winter? Does homemade ice cream no longer trump every single carton on the shelf mid-winter? Heck no. I might not recommend eating this on your front porch if you are in Michigan, New York, Minnesota, or anywhere else that isn’t 60+ degrees most of the winter! But why not eat ice cream in front of a cozy fire?
Help me out here, my friends who live in places that actually see snow. I know I live in Phoenix and our winter months aren’t really winter at all, but do you really not eat ice cream in the winter???
- 2 cups heavy cream
- 1 cup milk
- 2/3 cup sugar
- 1/8 teaspoon fine sea salt
- 1 vanilla bean scraped or 1 tablespoon vanilla extract
- 1/2 cup caramel sauce
- 4 - 5 Millionaire Bars chopped small, about 1 1/2 cups worth
- Whisk together the cream, milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the ice cream into an 8"-10" pan or flat tupperware container and stir in the chopped bars.
- Spread the ice cream out in the container and generously drizzle caramel sauce over the top. Lightly swirl the caramel through the ice cream, without stirring it into the ice cream. (I use a knife or the end of a spoon to draw a few lines through the ice cream to swirl the caramel.) Place in the freezer and allow the ice cream to harden for at least 2-3 hours before serving. Enjoy!
You'll want to chop the bars as small as possible, my pieces were about 1/4" in size. The chewy caramel will harden in the freezer and the smaller the pieces the better.