Caramel Cashew Ice Cream Dessert

  • Author: Julie
  • Prep Time: 55 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x



  • 14 cashew shortbread cookies*
  • 3 tablespoons melted butter
  • 1 (48 ounce) container vanilla ice cream, softened
  • 2 cups homemade caramel sauce
  • 1 1/2 cups salted cashews, chopped
  • 1 container Cool Whip (or homemade whipped cream)

Caramel Sauce

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 1/2 tablespoons water
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract


  1. Crush the shortbread cookies in a food processor, blender, or in a plastic bag with a rolling pin. Pour melted butter into shortbread crumbs and mix well. Pat the shortbread crumbs into an even layer on the bottom of a 9 by 9 inch baking dish. Freeze until firm.
  2. When the shortbread layer is frozen, spread softened vanilla ice cream over the top in an even layer. Freeze until firm.
  3. To make the Caramel Sauce, place the butter, brown sugar, water and salt into a heavy bottomed 3 quart pan over medium high heat. Bring to a boil, stirring occasionally, and allow to boil rapidly for 4-5 minutes. Then remove the caramel sauce from the heat and carefully whisk in the evaporated milk and vanilla extract. Allow to cool a bit before pouring it over the ice cream so that the ice cream doesn’t melt.
  4. Pour the caramel sauce over the ice cream (reserving about 1/3 cup of the caramel to decorate the top) and then sprinkle the chopped cashews (reserve 1/2 cup) on top. Freeze until firm.
  5. Spread the Cool Whip over the cashew layer. Pour the reserved caramel sauce into a plastic bag and cut a tiny bit of a bottom corner off. Drizzle caramel in a crosshatch design over the Cool Whip and sprinkle reserved cashews on top. Freeze until ready to serve, at least 3-4 hours.


* I used Keebler Cashew Sandies