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!
prep time 20 minutes
cook time 15 minutes
total time 35 minutes
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
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.