Desserts & Candy

Caramel Crunch Brrrwich

From the kitchen of Sarah Hykes

Homemade ice cream sandwiches belong to the playful, creative side of American home cooking — food that exists to delight rather than sustain. Sarah Hykes's caramel toffee version, with its pecan shortbread and English toffee, reflects a young cook's imagination and the family tradition of going a little extra for something sweet.

← Back to All Recipes

Ingredients

Instructions

  1. Stir crushed English toffee candy bar into softened vanilla ice cream.
  2. Spoon some of the ice cream mixture onto the flat side of a pecan shortbread cookie.
  3. Spread caramel ice cream topping on the flat side of another cookie.
  4. Place cookies together to make a sandwich.
  5. Wrap in plastic wrap or foil. Freeze for 6 hours or until firm.
  6. Let stand for 10 minutes before eating.