City Palate

The Wine and Beer Issue - May June 2017

Salted Caramel Rolo Ripple Ice Cream
Untitled Document

July August 2016

by Laura Di Lembo

1 batch Basic No-Churn Vanilla Ice Cream
1 batch Salted Caramel Sauce
2 c. mini Rolos, cut into quarters
Using a freezer-safe container, alternate layers of ice cream, generous drizzles of salted caramel sauce and mini Rolos. Press a piece of wax paper over the surface to prevent ice crystals from forming and freeze for at least 6 hours before eating. Makes 4 cups.


Desserts