Guest Post: Salted Caramel Ice Cream Cake

Hi, I’m Dawn, author of the lifestyle blog Joyful Scribblings. I’m honored Katie asked me to share a recipe with you all today. I met Katie at the SNAP conference this past Spring and love that she embraces being a mother and spending time crafting and cooking with her boys. I’ve been a stay at home Mom for 18 years and enjoyed crafting and cooking with my kids when they were younger as well. My children are teenagers now and my oldest just graduated from high school and is 18 so technically he’s an adult. Their childhood years really did fly by even though there were times it felt like they would never grow out of a certain phase.

This recipe for salted caramel ice cream cake is quick, easy and a great dessert you can make with your kids. I’m all about spending as little time in the kitchen as possible, but also enjoying food that’s tasty and impressive looking. All of the ingredients are store bought and it only takes a few minutes to assemble. The hardest part is waiting an hour for the ingredients to firm up a bit in the freezer.

I love sharing my favorite finds on my blog Joyful Scribblings and Planters Salted Caramel Peanuts are one of my most recent discoveries. I love just about everything salted caramel. You can vary this recipe and use any type of nut or if your child has a peanut allergy feel free to be creative and use chocolate chips or toffee bits.

Salted Caramel Ice Cream Cake

Author Katie

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Ingredients

• 16 ice cream sandwiches
• 1 12 oz. jar caramel sauce
• 1 6 oz. container of Planters Salted Caramel Peanuts
• 1 12 oz. container frozen whipped topping thawed
• hot fudge sauce

Instructions

• Place 8 ice cream sandwiches in a 13 x 9 inch baking dish covered with tin foil. The tin foil allows you to easily lift the ice cream cake out of the pan so make sure it goes over the edges. My ice cream sandwiches didn't cover the entire dish because they were a bit smaller. If they don't fill the dish don't worry. Spread caramel sauce evenly over sandwiches. Don't heat the caramel sauce beforehand. I didn't use the entire container. Sprinkle with roughly half of the container of peanuts. Top with remaining ice cream sandwiches. Spread whipped topping evenly over the sandwiches. I also didn't use the entire container of whipped topping. Sprinkle with remaining salted caramel peanuts. Cover with tin foil and freeze at least 1 hour. Left the ice cream cake from the pane and let stand 5 minutes before serving. Cut into squares. Drizzle with hot fudge sauce.

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I hope you have a great summer and enjoy this easy salted caramel ice cream cake. It makes a nice cool dessert on a hot summer day. Stop by and visit me at Joyful Scribblings where I share recipes, my favorite finds, entertaining and craft ideas and things that make me smile.