Salted caramel ice cream bars


  • Prep Time20 mins
  • Total Time35 mins
  • Makes18 bars
*PLUS 4 1/2 hours freezing and cooling time
Salted caramel ice cream bars
Chatelaine Triple Tested

The best way to ride out this sweltering weather? Ice cream — on steady rotation!


  • 3/4 cup plus 2 tbsp all-purpose flour

  • 3/4 cup granulated sugar

  • 1/3 cup cocoa powder

  • 3/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 egg

  • 1/3 cup buttermilk

  • 1/4 cup vegetable oil

  • 1 tsp vanilla

  • 1/3 cup hot strong coffee


  • 1 cup dulce de leche

  • 1 cup roasted salted peanuts, coarsely chopped

  • 1.5 L vanilla ice cream


  • CAKE: Preheat oven to 350F. Spray a baking sheet with cooking spray, then line  with parchment, leaving overhang on 2 sides.

  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Whisk egg, buttermilk, oil and vanilla in a large bowl. Whisk in flour mixture until just combined. Whisk in hot coffee.

  • SCRAPE into prepared pan, spreading evenly to edges. Bake until a tester inserted into centre of cake comes out clean, about 12 min. Let cool completely in pan on a rack. Cut a 1/2-in. strip crosswise from centre and remove. Spread half of cake with 1/2 cup of the dulce de leche and sprinkle with peanuts.

  • CUT away carton from ice cream. Cut ice cream into 1-in.-thick slices and place over nuts, pressing to fit. Using parchment, fold remaining cake over onto ice cream to create a sandwich, pressing evenly. Peel away parchment.

  • WRAP with plastic wrap and freeze for 4 hours. Cut into 18 bars and drizzle with remaining  dulce de leche.

Weekend Baking: Baked Alaska

Nutrition (per bar)

Calories 289, Protein 6g, Carbohydrates 36g, Fat 14g, Fibre 2g, Sodium 196mg.

Find more irresistible and easy ice cream sandwich recipes in this collection.