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Raspberry & Caramel Nirvana
This really was the best dessert I’ve had in a long time! It’s got ice cream, it’s got fresh fruit, it’s got a sinfully good Dulce de Leche and to top all that; it’s got cookies! What’s not to love?
Besides that, anything that can be this simple, look this beautiful and taste this good deserves a place at my table. I happened upon this recipe in the same Dutch magazine (Delicious) I found my Raspberry Cheesecake Brownies in.
This is another keeper for sure!
Ingredients:
vanilla ice cream (about 2 pounds)
10 oz fresh raspberries
Dulce de Leche (or any other dessert sauce)
9 oz (sand) cookies
2 oz butter
Directions:
Vanilla, ice ice baby! Had that song stuck in my head all morning. Using 2 pounds of creamy vanilla ice cream. Feel free to make it yourself, but I went for fast and easy. Let it soften a little so it’ll be easier to spread.
Line a baking dish with baking paper.
This is about 9 oz cookies, give or take a cookie. We call these sand cookies here. Don’t worry, you wont have to raid your kiddo’s sand-box for these, they just have a sand-like structure and are absolutely delicious. You can use any type of cookies you like (maybe chocolate chip?), just grind them first. Hold about 2 oz back to sprinkle on top later on.
Melt 2 to 3 oz of butter and mix it with the cookie crumbles.
Pour the crumbles on top of the baking paper and press them down with a spoon into an even layer. Spread the ice cream on top and even it out.
Remember this one? I’m pretty sure you do since I posted it only yesterday. I broke out the Dulce de Leche I’ve made earlier, but you can use any type of commercial (caramel) sauce for this as well.
First, I added a few tbsp water to the caramel to thin it out a little. Just drizzle it on top of the ice cream, all over and don’t be shy! It’s caramel sauce, you know! The more the better.
I opted for these pretty babies. If J-man wouldn’t have been as allergic to strawberries, I probably would have used those.
Randomly push the raspberries (or whatever type of fruit you end up using) into the ice cream.
I love how it looks! My very own food painting. The colors are great together.
There’s no shame in adding a little more caramel sauce. None whatsoever.
Sprinkle the 2 oz cookie crumbles you kept aside on top.
Place the tray into the freezer for several hours, think along the lines of 4 or 5 hours, until the raspberries are also a bit frozen and become part of the ice cream that way. Cut out squares and optionally drizzle some more Dulce de Leche on top (you know you want to). They were a huge hit here.
Note: Once you’ve served this dessert, you can not put any leftovers back in the freezer. Because it’s already been defrosted a little and then frozen again, putting it back in another time would give bacteria a chance to flourish! But why would you even want to put it back? Just eat it all!
Oh my this looks yummy! We are picking raspberries next weekend, so I will have to try this one out:)
Oh my! I don’t know what to say! Nirvana is definitely a good word for this. *drools*
Very interesting combination. Don’t think I’ve ever had caramel and raspberries together, but my goodness it sounds great! Another winner of a recipe!
This definitely is a keeper! Its got all the yummy ingredients. Looks delicious!
Hi Kay: this looks really heavenly, say you’re joking with that “note” at the end of the post :)
Please share how do you stay in shape with all this cooking and eating :)
Warm wishes from New York -
Oh Kay, this looks so incredibly beautiful. You are by far the best culinary photographer I’ve seen online.
@Yolita:
I don’t use a lot of butter or cream in my dishes, I mainly cook healthy with lots of vegetables. Prefer to grill meat or chicken and I run after my toddler a lot :)
I do believe I will be taking this to a potlatch tomorrow. That’s a guarantee there will be no leftovers, and I can have a slice and not worry about gobbling up the whole thing myself. :P I never realized, until recently how many *Dutch* recipes we ate growing up – one of my great aunt’s best recipes were her sand cookies.
I love your refrigerator – my hub was giving me a hard time about the 8/10 magnets I have on the front of mine! LOL
Thanks, Kay!
oh i do love this. just the perfect dessert for my girls movie evening on thursday!
I LOVE IT!
This looks beautiful! I am thinking graham crackers would work for the crust, as well.
holy cow!!! is all I can say
aptly named, kay. aptly named. :)
:::THUD:::
Oh, AND… this one deserves one of your fancy recipe print out cards ;)
This dessert does sound great! Nice use of the dulce de leche!
gosh…. this is absalutely mouth watering… yum yum,…. i must try!
i wish i had a cloth material with ur “Food painting” printed, it’s so beautiful!
Wow, that looks like an AWESOME dessert!!!!!! If only I had a freezer :( Also, re: Delicious – and here I was thinking it was an Australian magazine. It’s associated with our ABC (http://www.abc.net.au/) with all Aussie people in it! I’d love to see the Dutch version. We had the Raspberry Cheesecake Brownies along with a bunch of other cheesecake recipes back in March 2003. What a magazine issue that one was!!!!
Hmmmm— this is an idea for using up my white cake with caramel icing that didn’t turn out very well. Grind it up, take vanilla ice cream and fruit and proceed as described. I’d been thinking of turning it into some sort of trifle, but this would work better.
Do you and Ree coordinate your postings? She had a recipe for Sand cookies yesterday! Maybe it is just serindipity!
@Lindie:
No, we don’t .. I usually have my photos up at flickr a week (or a few days) before I post them, so what you see on my blog is usually something I made way before.
I just checked her recipe but those are not sand cookies. Sand cookies don’t contain corn starch and have vanilla sugar, lemon zest and cardamom (I believe added) to it. I should post a recipe for authentic sand cookies sometime soon.
Oh. My. Word.
This looks so good. and I haven’t even read your post yet. Just saw the first picture….
Thanks Kay!
This looks wonderful!!! I’m in charge of bringing a birthday cake next week for someone at work and I think I’ll surprise everyone with this. I’m not sure about the sand cookies… I’m wondering if vanilla wafers would work. I’ll let you know how it turns out. –Thanks for the terrific idea!!!
@LizzieBee:
I’m ib awe with that magazine. Everey now and then it has recipes in it I just have to make, and they never fail me. I wasn’t sure if they had the magazine abroad, curious if just the text was translated.