Peach and Homemade Vanilla Blue Bell ice cream is back. Great time to try this dessert. If you are not in Texas and you can’t find peach ice cream you could use a can of peach pie filling and stir it into a gallon of softened vanilla ice cream. OR there are other options at the end of the post.
This tastes like an oatmeal cookie ice cream sandwich. So easy and you can make it days ahead and have it ready to go in the freezer.
pinch of salt
Mix flour, oats and brown sugar together in a bowl then cut in 3/4 cup (1 1/2 sticks) butter until pea size crumbs form. Add 1 cup chopped pecans.
Pat into a 9X13 pan. Bake at 400 degrees for 10 minutes and brown around the edges. Stir while still warm to crumble. Return to oven and bake 5 minutes, stirring once, until browned and crumbly. Leave it a little chunky.
Spread half the crumbles in a 9X13 pan or dish.
Drizzle with caramel ice cream topping.(about 1/2 cup) I like Mrs. Richardsons but you can’t always find it. Hershey’s Caramel will do.
Spoon softened ice cream over crust.
Drizzle with more caramel, (1/2 cup) then top with rest of crumbles. Cover and freeze for at least 6 hours. Thaw 10 minutes before serving. Serve with a little caramel drizzled on the plate.
Vanilla ice cream using hot fudge in place of the caramel.
Vanilla ice cream using hot fudge and caramel.
Blackberry Cobbler ice cream with Caramel.
Butter Pecan ice cream with Caramel and hot fudge.
Heart Healthy Frozen Yogurt with fat free caramel.