Warm salted caramel sauce with vanilla ice cream

  • Serves 4
  • Hands on time 20 minutes
  • Easy
This simple vanilla ice cream is made even more indulgent with a salted caramel sauce.

Nutritional info per serving

  • Calories956kcals
  • Fat78.6g (44.2g saturated)
  • Protein4.9g
  • Carbohydrates61.8g (58.6g sugars)
  • Salt1.7g

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  • 100g butter
  • 75g soft light brown sugar
  • 75g golden syrup
  • 1 tsp vanilla extract
  • 1 tsp coarse sea salt (we like Maldon sea salt, from major supermarkets)
  • 300ml double cream
  • 60g caster sugar
  • 50g pecan halves, toasted

Vanilla ice cream, to serve


  1. Put the butter, brown sugar, golden syrup, vanilla and salt into a small saucepan and melt over a medium heat. Stir in the cream and bubble for 5 minutes until thickened slightly.
  2. Scatter the caster sugar over the surface of a non-stick frying pan. Place over a medium heat and allow to melt (without stirring), shaking the pan until all the sugar has melted and turned golden brown. Sprinkle with a pinch of salt, add the pecans and toss in the caramel until coated. Tip onto a lightly oiled sheet of foil, leave to cool, then break into pieces.
  3. To serve, place scoops of ice cream into 4 bowls, pour over the warm caramel sauce and scatter with the caramelised pecans.
  • This is a perfect dessert to follow Stuffed tarragon chicken with cannellini bean stew served with Buttered cabbage and leeks.

From March 2010

Main Ingredients:

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