Recipe | Ice Cream Sundaes with Coffee Caramel Sauce

{Disclosure: This post was sponsored by Lavazza, but all opinions expressed are my own and I only support and promote brands about which I am truly passionate. Thanks for supporting the brands that make What Dress Code? what it is!}

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When the mid-summer humidity really starts to set in, I find myself gravitating toward lighter dessert options — think fresh watermelon, berry sorbet… sugar-bomb freeze pops. But sometimes after an extra-light dinner (fresh salads and roasted veggies have been my favorite lately), I have a little extra room to go around afterward. Enter ice cream.

It’s heavier than your standard summer dessert, but it’s JUST. so. good. Especially when there’s coffee caramel sauce and homemade pumpkin + sunflower seed brittle involved. Plus, these caramel sauce and brittle recipes both make a TON, so you can make ’em and keep ’em for probably two weeks or so — whenever the mood strikes!


Ice Cream Sundaes with Coffee Caramel Sauce and Pumpkin + Sunflower Seed Brittle


Caramel Sauce

5 T unsalted butter, cut into chunks
1/2 cup packed brown sugar
2/3 cup heavy whipping cream
2 teaspoons Lavazza Gran Selezione Dark Roast Coffee
1/2 teaspoon sea salt
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat. Then add the sugar, cream, ground coffee, and salt, and whisk until the coffee has incorporated. Bring the mixture to a slow boil, whisking constantly. Turn down the heat to low, and simmer and whisk for an additional 3 minutes to thicken.

Remove caramel sauce from the heat and add the vanilla. Stir to combine. Serve warm, at room temperature, or pour into a glass jar and refrigerate for later use. The caramel sauce will thicken once it cools.


Pumpkin + Sunflower Seed Brittle

(FYI: A candy thermometer is recommended for this recipe. I actually bought one and then ended up making the brittle while at my parents’ house sans thermometer, so I had to eyeball it. It’s much more difficult to eyeball it, and if you’re going to take that approach, I highly recommend having someone else on hand to help you with adding ingredients so you don’t have to stop stirring.

1 cup water
2 cups sugar
1/2 teaspoon salt
1 1/2 cups corn syrup
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Butter the sides of a large heavy saucepan. Add sugar, corn syrup, and water, and bring to a boil, stirring constantly.

Cook and stir over medium-low heat until a candy thermometer reads 260 degrees — hard-ball stage. (If you don’t have a candy thermometer, refer to this page for an idea of what you’re looking for.)

Stir in pumpkin + sunflower seeds and butter. Cook on medium to 300 degree — hard-crack stage.

Remove from the heat; vigorously stir in vanilla and baking soda.

Pour into a buttered baking sheet; spread evenly to fill pan. Cool completely.

Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.


To assemble, pour warm caramel sauce over a few scoops of your preferred vanilla ice cream brand and garnish with a few pieces of brittle.

Enjoy!

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Comments

  1. Holy crap—this looks delicious! I will pay you generously to come make this for me! :)

  2. I get so happy when you post. This looks SO delicious, pinning this for later!

    xo, Alicia | Alicia Tenise

  3. Holy moly this looks insanely delicious! I bet drizzled over baked apples or even some popcorn in the fall would be amazing too!

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