Ice Cream with Salted Caramel and Toasted Pecans Recipe

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  • ½tbsp butter
  • 50g (2oz) pecans
  • 1tbsp soft brown sugar
  • 397g can caramel (dulce de leche)
  • 1tsp sea salt, plus extra to top
  • 4 big scoops vanilla ice cream
  • icing sugar, to decorate


  • Melt the butter in a frying pan, and add the pecans and sugar. Cook on a medium heat for 3 or 4 minutes, stirring often. Mix the caramel with the sea salt.

  • Scoop ice cream into bowls, top with a spoonful of caramel, and sprinkle with a little sea salt and toasted pecans, plus a dusting of icing sugar.

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