Potato Chip Sundaes with Salted Caramel Chocolate Recipe : These adorable little ice cream sundaes have me a little (okay, maybe not little) too happy. These Potato Chip Sundaes with Salted Caramel Chocolate Covering might be the greatest ice cream sundaes this summer.
It really is that good.
These August warm days usually make me think of sundaes, for some strange reason. I believe it is related to my desire to enjoy every last second of summer since, well, summer and ice cream sundaes go hand in hand. However, this ice cream sundae—let’s just say you won’t want to limit it to the summertime— All year long, this sundae will be a unique treat!
Potato Chip Sundaes with Salted Caramel Chocolate Recipe
Ingredients
SALTED CARAMEL
- 1 cup granulated sugar
- 1/4 cup honey
- 1/2 cup canned full-fat coconut milk or heavy cream
- 4 tablespoons salted butter
- 1 tablespoon vanilla extract
CHOCOLATE PEANUT BUTTER HOT FUDGE SAUCE
- 1/2 cup canned full fat coconut milk or heavy cream
- 4-5 ounces semi-sweet or milk chocolate chopped
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
FOR THE SUNDAE
- 1 8.5 ounce bag Kettle Brand Chips Sea Salt
- 4 ounces semi-sweet or dark chocolate melted
- 3Â scoops chocolate ice cream
- 3Â scoops vanilla ice cream
- 3Â scoops peanut butter ice cream
- whipped cream for topping
Instructions
SALTED CARAMEL
Heat the sugar in a big, heavy, dry pan over moderate heat, stirring frequently with a heat-resistant rubber spatula until the sugar melts and turns a rich golden caramel. After five minutes, remove the skillet from the heat and allow it to cool. One by one, add the honey, coconut milk, and butter chunks; stir to blend. You can accept that the caramel will bubble. Put the pot back on the burner and whisk the mixture over medium heat for three to five minutes, or until the caramel has thickened. Take off the heat and stir in the vanilla. Allow the caramel to cool.
CHOCOLATE PEANUT BUTTER HOT FUDGE SAUCE
Mix the milk, chocolate, peanut butter, and honey in a bowl that is suitable to use in the microwave. Cook, stirring after each 30 second interval on power lever HIGH, until sauce is smooth and melted. If preparing in advance, reheat the sauce just before serving.
FOR THE SUNDAE
Use parchment paper to line a baking sheet. Place each potato chip on the baking sheet after dipping or drizzling it with melted chocolate. The chocolate-covered chips should be frozen for five to ten minutes, or until they become solid.
Pour salted caramel and heated fudge sauce into the bottom of three to four bowls to make the sundaes. Evenly distribute the ice cream among the bowls. Pour salted caramel and warm fudge sauce over the ice cream. Add some chocolate-covered potato chips and whipped cream on top. Consume!
