Menu

Stout-Caramel Ice Cream Sundaes

  • Save Recipe
Stout-Caramel Ice Cream Sundaes
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Vanilla ice cream topped with homemade caramel sauce made with stout beer adds a little extra happy to Happy Hour.
By Inspired Taste
Created Mar 26, 2012

Ingredients

Stout-Caramel Sauce

  • 1 bottle (12 oz) stout beer
  • 2 tablespoons unsalted butter
  • 1 1/2 cups packed dark brown sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Sundaes

  • 6 scoops vanilla ice cream
  • 1/2 cup coarsely chopped walnuts
  • Whipped cream topping (from aerosol can)

Steps

  • 1
    In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
  • 2
    Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
  • 3
    To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    The caramel sauce can be stored tightly covered in the refrigerator up to 2 weeks.
  • tip 2
    Try the caramel sauce drizzled over cake or cupcakes.

Nutrition

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved