Ingredients:
- 1 cup granulated sugar
- 6 tbsps unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp sea salt
- 2 cups cookies, crushed
- 2 cups heavy cream, cold
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions:
- In your SENSARTE Ceramic Nonstick Frying Pan Skillet, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or silicone spatula. The sugar will start to clump together and then melt into a thick, amber-colored liquid as you continue to stir.
- Once the sugar is completely melted, add the butter. Be careful, as the mixture will bubble up. Stir until the butter is completely melted.
- Slowly pour in the heavy cream while continuing to stir. Again, be cautious as the mixture will bubble vigorously.
- Allow the mixture to boil for 1 minute without stirring. Remove from heat and stir in the sea salt. Let the caramel sauce cool to room temperature.
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the sweetened condensed milk mixture until well combined.
- Pour half of the ice cream base into a freezer-safe container. Drizzle half of the cooled salted caramel sauce over the ice cream base. Sprinkle half of the crushed cookies over the caramel.
- Repeat the layers with the remaining ice cream base, salted caramel sauce, and crushed cookies.
- Cover the container with plastic wrap or an airtight lid and freeze for at least 6 hours, or until the ice cream is firm.
- Scoop the Salted Caramel Cookie Ice Cream into bowls or cones. Drizzle with extra salted caramel sauce if desired. Serve and enjoy!
