Salted caramel sundae with butterscotch popcorn
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This stunning salted caramel ice cream sundae recipe makes an indulgent treat, with a homemade salted caramel sauce drizzled lovingly over mounds of vanilla and salted caramel ice cream. Serve in decorative, sharing-sized sundae glasses.
First published in 2016
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Ingredients
Metric
Imperial
Ice cream
Salted caramel sauce
- 85g of unsalted butter
- 150g of caster sugar
- 250ml of double cream
- 1/2 tsp vanilla extract
- 1 tsp flaky sea salt
To serve
- 70g of popcorn, butterscotch flavoured
- ice cream wafers
SAVE RECIPE
Method
1
Place a large heavy saucepan over a medium heat and add the butter
2
When the butter has melted, add the sugar and stir frequently until the mixture is a deep golden brown caramel
3
Remove from the heat and immediately whisk in half of the double cream (the mixture will bubble up furiously and may splatter so be sure to wear an oven mitt)
4
Stir in the rest of the cream, vanilla extract and salt and mix until the caramel is smooth. Set aside to cool slightly
5
When you are ready to serve the sundaes, place 2 sharing-sized sundae glasses, the ice cream tubs, salted caramel sauce and butterscotch popcorn on the worktop in front of you
6
Pour a little salted caramel sauce in the bottom of each sundae glass and add a few pieces of popcorn, followed by a scoop of each flavour of ice cream
7
Repeat in layers until you reach the top of the glasses. Add a final sprinkle of popcorn, wafers, and a drizzle of sauce and serve immediately
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