Caramel Ice Cream Sundaes with Almond Crumble

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So today I am sharing one of my favourite recipes. This is a take on a classic summertime dessert at my house growing up - though back then it was more of an ice cream square than a sundae. We called it Butter Brickle (I have no idea why) and it is still to this day one of my greatest food memories. The caramel, ice cream and crunchy almond crumble make for the perfect summertime combination.

So, while I do really love this in square form I felt like this was begging to be made into a sundae. It gives you the option to whip this up way in advance - I mean weeks if you need too, and throw it on a buffet table in a big bowl of ice and allow your guests to serve themselves. I mean seriously, if you are in charge of dessert at a group picnic and you show up with these you will be the star of the show!

For me I love to use mason jars, you know the ones that you would be gifted jam in. But, if you don’t have mason jars you could serve this in just about anything. The one great thing about the mason jar is that it seals nice and tight which allows you to keep them even longer. Imagine having a nice little supply of pre-made ice cream sundaes in your freezer for any time you want a little treat - you can’t get much better than that!

So I highly recommend that you run, don’t walk to your kitchen and whip these up. I promise you will thank me!

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prep time 20 minutes

cook time 15 minutes

total time 35 minutes

servings 12

Ingredients

1 cups flour

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup butter

1 cup sliced almonds

2 - 10 oz jar caramel

2 quarts vanilla ice cream

Instructions

Preheat oven to 400. In a medium bowl combine flour, oatmeal, brown sugar, melted butter and sliced almonds. Stir until fully combined then press onto a cookie sheet and bake for 15 minutes or until light golden brown. Remove from oven and use a spatula to crumble while still warm. Set aside and allow to cool.

While the crumble is cooling remove ice cream from the freezer to allow it to warm slightly.

Divide crumble into 3 parts then take the first third and divide it between 12 small mason jars. Drizzle with 2 tsp of caramel then 2 small scoops of ice cream. Repeat with the crumble and ice cream layers then top with crumble and a small drizzle of caramel. Place lid on each jar and store in the freezer for up to 2 weeks.

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Chocolate Espresso Coconut Mousse with Almond Crumble

Chocolate Espresso Coconut Mousse with a crunch Almond Crumble - this is what dessert is supposed to look like!

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So I, like so many other people, LOVE Trader Joe’s. I mean seriously, how can you not go into one and get excited about your cooking potential! Plus it’s so cheap and who doesn't love that!!!

So during a recent visit, I picked up some of their coconut cream with absolutely no plans for it. I was just one of those items I needed to have for 2 very good reasons.

  1. I rarely see coconut cream rather than coconut milk

  2. the label was just so pretty

So after having it for a few days, I started doing a little brainstorming and that is where this mousse was born. Now, I love a good chocolate mousse but sometimes just having straight mousse doesn’t cut it. While it is yummy and has a great texture I tend to like when textures are mixed. That’s why cheesecake is so delicious, a crunchy crust with smooth creamy filling = a match made in heaven!

Now, this crumble is a bit reminiscent of one of my all-time favourite desserts - Butter Brickle. If you have never tried it you are soooo missing out, it’s crumble, caramel and ice cream - perfection on a hot summer day. So while this isn’t exactly the same it gives the same crunchy element to complement the smooth creamy mousse.

So do yourself a favour and keep a few cans of coconut mousse in your fridge at all times because you can never be too prepared when it comes to dessert!

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prep time 20 minutes

cook time 10 minutes

total time 30 minutes

servings 4

Ingredients

1/ 3 cup slivered almonds

1/3 cup oatmeal

3 tbsp cold butter

1/4 cup brown sugar

3 oz dark chocolate

2 cans coconut cream (refrigerated a minimum of 12 hours)

2 tbsp espresso or dark coffee

4 tbsp white sugar

2 tsp vanilla

Instructions

Preheat oven to 350. In a small bowl combine almonds, oatmeal and brown sugar. Using a cheese grater grate in butter and mix together until crumbly. Press onto a small cookie sheet and bake for 10 minutes or until lightly browned.

In the bowl of your stand mixer add in your cans of cold coconut cream - being sure to only use the cream that is on the top and not any of the coconut water. To the cream add in sugar, vanilla, coffee. Beat on high for 2-3 minutes or until it is light and fluffy like whip cream.

While the coconut is whipping melt your dark chocolate using a double boiler or microwave. Once the coconut cream is fully whipped carefully fold in the chocolate.

To assemble layer divide 1/8 of the crumble in the bottom of 4 glasses or dessert bowls. Divide mousse between each cup then top with remaining crumble. Place in the refrigerator for a minimum of 30 minutes before serving.

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