Caramel Swirl Ice cream with Almond Brittle

Summer time!!

Hands down one of my fave seasons- sunny days, BBQs. beach vibes, and loads of Iced Coffee.

Nothing screams summer more than a delicious creamy sweet ice cream and we dedicate this post to our dads today- #happyfathersday! Sorry we are leaving the burgers and steaks for another time:)

I don’t know about your dad, but mine LOVES ice cream. Hardcore dairy goodness, none of the parve stuff. So when we were thinking what we can make for Father’s Day that takes it up a notch, homemade ice cream right away came to mind. Listen I will admit it. There is a time and place for everything, store bought ice cream is yum and so so good (yes Haagen Daaz I am looking at you…. #goodbyeBen&Jerrys)

What I love about this recipe is how easy (duh), quick (double duh), and versatile it is- we chose caramel, but if your dad or whoever you are making this for is prefers another flavor feel free to swap it!

There are many ways to serve ice cream, we have chosen a chocolate waffle cone!! So yum and a bit different than the classic cone, Another fave is a waffle bowl, getting more ice cream that way:) But whichever way you choose, cone, waffle bowl, regular bowl, cup, or just straight up eating it out of the container (totally not judging:) it will be delicious!

Ready for the recipe?

Yalla let’s get to it!

-D

Caramel Swirl Ice cream with Almond Brittle

• Author: Devorah Kahan

Ingredients

Scale 1x2x3x

Ice Cream: 

2 cups heavy cream

2 cups half and half

1/2 cup sugar

1 tsp pure vanilla extract

Caramel sauce ( we used store bought:)

Almond Brittle:

Small package of sliced almonds

1 cup white sugar

1/4 cup water

Instructions

Ice Cream: In a mixer whip the heavy cream on medium speed for a few minutes until it forms peaks (don’t over whip otherwise can turn into butter) then while machine is still running slowly add the half & half , sugar ,and vanilla. Give it another mix. Place batter in air tight container*, and swirl in a few drizzles of the caramel sauce. Freeze for a few hours or overnight.

Almond Brittle:

Prep a 9×13 pan lined with parchment paper, sprinkle a handful of sliced almonds , and set aside.

Place sugar and water in a saucepan over low heat. Let sugar fully dissolve and then raise the heat to medium. Let mixture come to a boil, while making sure to stir. Once the color turns light/medium brown take off fire, and pour over almonds.

Let it cool and then cut into pieces

Notes

*we used Ziploc freezer Rectangle container- if the container is long that way you can scoop out the ice cream easier