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Crispy caramel ice cream bars

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Crispy caramel ice cream bars

  • Servings 8 people
  • Prep : 15 minutes
  • Cooking : Freezing time: 60 minutes
Carrés glacés -  REFAIRE LES COINS DE CARRÉS SI TROP FONDU

Ingredients

  •  250 ml (1 cup) La Perruche pure cane sugar cubes
  • 125 ml (1/2 cup) softened butter
  • 750 ml (3 cups) puffed rice cereal
  • 1 litre (4 cups) caramel ice cream
  • 45 ml (3 tbsp) caramel

Directions

  1. Put the sugar cubes in your food processor. Blend them until they form a powder.
  2. In a large bowl, mix the icing sugar from the food processor with the butter. Add the cereal and stir it in.
  3. Line a 9-inch square tin with parchment paper and transfer half of the mixture into it. Press it to create a smooth surface.
  4. Spread the ice cream in the tin and smooth the surface again. Top with the remaining cereal mixture.
  5. Place in the freezer for at least 1 hour.
  6. When ready to serve, remove it from the tin and cut into eight bars. Drizzle the caramel over the bars.

 

A sophisticated sugar cube
A classic choice to sweeten your coffee or tea, La Perruche’s rough cut sugar cubes are also ideal for flavouring cold drinks. These beautiful diamonds of 100% pure cane sugar will add a touch of sophistication to iced tea, homemade lemonade, or any type of cocktail. And you can even incorporate them into your desserts, like these delicious crispy caramel ice cream bars or the lemon tart ice lollies on the next page! These delicious cubes will bring a certain je ne sais quoi to your exquisite sweet treats.
For more information, visit laperruche.fr

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