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Caramel Ice Cream Parfaits

Caramel Ice Cream Parfaits

  • Yield: 8 parfaits 1x



For the Caramel

  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1/4 cup water
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon sea salt

For the Cookie Crust

  • 1 1/4 cup ground chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon sea salt

For the Whipped Cream

  • 1 cup heavy cream
  • 4 teaspoons granulated sugar
  • 1 quart caramel ice cream


  1. For the Caramel. In a measuring cup combine heavy cream and vanilla.  Set aside.
  2. In a small heavy bottomed saucepan, bring the sugar and water to a boil over medium high heat.  Do not stir.  Allow to boil for 10-12 minutes until it turns an amber color.  Remove from heat and whisk in cream mixture (careful the mixture will bubble up).  Whisk in butter and salt.  Allow to cool.
  3. For the Cookie Crust.  In a small bowl, combine cookie crumbs, butter and salt. Set aside.
  4. For the Whipped Cream.  Using an electric mixer or whisk, beat heavy cream and sugar until medium peaks form.  Cover and chill until ready to use.
  5. To Assemble.  Place 2 tablespoons cookie mixture into the bottom of eight (8-ounce) mason jars or dessert glasses.  Fill each jar with two generous scoops of ice cream.  Spoon 2 tablespoons of caramel sauce over each ice parfait.  Top each with whipped cream and sprinkle cookie crumbs over each as a garnish.