The Ultimate Homemade Triple Caramel Pecan Rolo Ice Cream: A Journey of Indulgence

Indulge your senses with a scoop of our Triple Caramel Pecan Rolo Ice Cream. Featuring a luscious salted caramel base, decadent caramel swirls, crunchy pecans, and chewy Rolo pieces, this will undoubtedly become your new favorite homemade frozen treat the moment it touches your palate. It’s more than just ice cream; it’s an experience waiting to be savored.

There’s one tradition I’m well-known for, almost to the point of notoriety: buying ice cream whenever I travel. Whether it’s a grand vacation to an exotic locale, a simple day trip to a neighboring town, or just exploring a new part of my city, my journey almost always culminates in a stop for a scoop (or two!). This habit is precisely why I’ve long abandoned any aspirations of fitting into a size 1, and honestly, I wouldn’t have it any other way. For me, ice cream isn’t just a dessert; it’s an integral part of the travel experience, a sweet marker of memories made and places explored.

My dad shares a similar passion for discovery, though his leans more towards collecting all sorts of brochures and local guides from every rest area we pass. On one particular trip, we both happened to grab a regional guide that featured a curated list of “10 Must-Visit Ice Cream Places in PA.” Naturally, this immediately caught my eye, and we made it a mission to check off as many as possible. To date, we’ve had the pleasure of visiting two of these heralded establishments. And it was one of these memorable stops that directly inspired this very recipe: the sensational Triple Caramel Pecan Rolo Ice Cream.

You might recall my previous share of photos from my picturesque trip to Lake Erie. It was during this adventure, as we sought out a perfect lunch spot, that we found ourselves at Denny’s Ice Cream in Erie. This charming spot proudly featured on our coveted list, promising a unique frozen treat experience that I was eager to explore.

At Denny’s, I opted for a scoop of their famed Caramel Pecan Turtle Ice Cream. It was a delightful concoction: a creamy vanilla ice cream base generously swirled with rich caramel, studded with perfectly toasted pecans, and dotted with charming little chocolate candies shaped like turtles, each filled with a gooey caramel center. The moment I took that first bite, an immediate spark ignited. The blend of textures – the smooth ice cream, the sticky caramel, the crunchy pecans, and the yielding chocolate candies – combined with the harmonious flavors, convinced me instantly: I absolutely *had* to recreate this magic at home. It wasn’t just a dessert; it was a revelation, a flavor profile I knew needed to be part of my homemade repertoire.

My initial thought, of course, was to find those distinctive turtle candies. A quick online search led me to the very candies I remembered. However, upon seeing the rather steep price tag, I quickly decided that a more budget-friendly and equally delicious alternative would be necessary for my homemade version. This little hurdle actually spurred on some creative thinking, leading me to an even better outcome.

Instead of simply opting for a vanilla ice cream base, I decided to elevate the flavor profile considerably. My choice for the foundation of this ultimate caramel indulgence was the Salted Caramel Ice Cream recipe from the acclaimed book, Jeni’s Splendid Ice Creams at Home. I had the wonderful opportunity to meet Jeni Britton Bauer herself at the Big Summer Potluck event back in July. Hearing her inspiring story and receiving glowing recommendations for her book from fellow bloggers, I knew I had to get my hands on it. So, I promptly ordered it from Amazon, and it has since become an indispensable part of my dessert-making arsenal.

And let me tell you, when I say this is, by far, the best ice cream I have ever made, that statement carries significant weight. Jeni’s method is revolutionary. Not only does it produce an incredibly smooth and creamy texture without the need for eggs (meaning no leftover egg whites to figure out what to do with!), but the flavor is an absolute revelation. It’s an in-your-face, intensely satisfying caramel experience that completely transforms what you think of as ice cream. Now I truly understand why Jeni herself states that this is her best seller at her own scoop shops. The depth and richness of this salted caramel base provide the perfect canvas for our triple caramel creation, setting it apart from any other homemade ice cream you might have tasted.

Beyond the spectacular caramel ice cream base, I was determined to amplify the caramel experience even further. My secret weapon? A generous swirl of homemade caramel sauce. While the photos might not fully capture its delightful presence, believe me, that extra infusion of luscious caramel brings an irresistible “oomph” to every spoonful. It weaves through the ice cream, adding ribbons of intense caramel flavor and a wonderfully chewy texture that contrasts beautifully with the creamy base. The homemade touch ensures a depth of flavor and a perfect consistency that store-bought options simply can’t match, truly making this a triple threat of caramel goodness.

As for the “turtle” component that inspired this journey, I pondered various substitutions for those specific chocolate caramel candies. The answer came to me in the form of Rolos. Rolos are, after all, classic chocolate candies famously filled with a rich, gooey caramel center, making them a perfect stand-in for the turtle-shaped treats. Their familiar taste and texture, encased in chocolate, seamlessly integrate into the overall flavor profile. Just a little note for those eager to dive in: the caramel in Rolos does become a bit chewier when frozen solid, so allowing your scoop of Triple Caramel Pecan Rolo Ice Cream to sit for a few minutes at room temperature before indulging will ensure a perfectly soft, delightful bite.

While this homemade Triple Caramel Pecan Rolo Ice Cream is undeniably unique and distinct from the one I originally tasted in Erie, it flawlessly captures and even enhances all the core flavors I fell in love with. In fact, I would confidently dare to say it’s even better! The combination of the rich salted caramel base, the extra homemade caramel swirl, the satisfying crunch of pecans, and the delightful chew of the Rolo pieces creates a symphony of textures and tastes that is truly unparalleled. It’s a testament to the power of homemade goodness and thoughtful ingredient selection.

One thing is absolutely certain: if I can master the logistics of gifting perfectly chilled pints of ice cream, this Triple Caramel Pecan Rolo Ice Cream will be the go-to present for everyone on my list. It’s a labor of love that yields an extraordinary reward, a truly unforgettable dessert that brings joy with every spoonful. Making ice cream at home is a wonderfully rewarding experience, allowing for complete control over ingredients and the opportunity to craft truly bespoke flavors that cater exactly to your cravings. There’s an immense satisfaction in churning a batch of creamy, flavorful ice cream from scratch, knowing every component is fresh and of the highest quality. This recipe, in particular, showcases how a little effort can transform simple ingredients into a gourmet dessert that rivals anything you’d find in a specialty shop.

Triple Caramel Pecan Rolo Ice Cream Recipe

Yield:
1 pint

This salted caramel ice cream with a luscious caramel swirl, crunchy pecans, and delightful Rolo pieces will become your new go-to favorite flavor once you experience its rich, complex taste.

Ingredients for Triple Caramel Ice Cream

• 2 teaspoons cornstarch
• 1 cup + 1 tablespoon milk
• 1/2 cup heavy whipping cream
• 1 tablespoon corn syrup
• 1/3 cup granulated sugar
• 1 ounce cream cheese, softened
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 2 tablespoons caramel sauce (homemade or store bought)
• 1/3 cup pecans, chopped
• 1/3 cup Rolos, unwrapped and chopped*

Instructions to Make Triple Caramel Pecan Rolo Ice Cream

1. In a small bowl, thoroughly mix together the cornstarch and 1 tablespoon milk to create a smooth slurry. Set aside.
2. In a separate measuring cup, combine the heavy cream and corn syrup. This mixture will be added to the caramel later.
3. Prepare a cold water bath by filling a large bowl with ice and a small amount of water. Place a smaller, heat-safe bowl inside this ice bath; this will be used to cool your ice cream mixture quickly.
4. Crucial Caramel Step: Before you begin making the caramel, ensure your kitchen is free of distractions and that you have a clear, safe path to a sink with cold running water. Caramel can become extremely hot and dangerous, so it demands your complete and undivided attention. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Do not stir at first. Allow the sugar to melt and caramelize, waiting until the middle starts to turn a light brown while the edges are still white. Using a heatproof spatula, gently bring the white edges of the sugar towards the browning center. Continue stirring and pushing the sugar around until all of it has melted into a beautiful amber color. Be careful not to let it get too dark, as it can burn quickly and become bitter. Immediately remove the saucepan from the heat. Very carefully and slowly pour in a small amount of the heavy cream mixture (from step 2); it will bubble and spit vigorously, so exercise extreme caution. Continue pouring in the remaining cream. If the caramel hardens, simply return the pan to low heat and continue stirring until it smooths out again.
5. Return the saucepan with the caramel mixture to the heat. Add the remaining 1 cup of milk and bring the mixture to a gentle boil, stirring constantly. Let it boil for 4 minutes to allow the flavors to meld. Whisk in the prepared cornstarch slurry (from step 1). Continue to boil for another 1 minute, or until the mixture slightly thickens. Remove the pan from the heat. Immediately stir in the softened cream cheese and sea salt until both are fully melted and incorporated, ensuring a smooth consistency. Finally, stir in the vanilla extract.
6. Strain the entire warm ice cream mixture into the smaller bowl that is sitting in your ice bath. Stir occasionally until the mixture cools down to room temperature. This rapid cooling helps ensure a smooth texture for your finished ice cream.
7. Now, freeze the ice cream mixture according to the specific instructions of your ice cream machine. If you are making this by hand without a machine, first chill the mixture thoroughly in the refrigerator until very cold. Then, transfer it to a freezer-safe container and place it in the freezer. To prevent ice crystals from forming, whisk the mixture vigorously every 30-45 minutes until it reaches your desired frozen consistency.
8. During the final few minutes of churning (or during the last stages of hand-freezing), add the pre-measured caramel sauce, chopped pecans, and chopped Rolo pieces to the ice cream. This ensures they are evenly distributed throughout the batch.

Notes

*Rolos, with their delightful caramel centers, will naturally harden when thoroughly frozen. To enjoy them at their best, simply allow your scoop of ice cream to sit for a few minutes at room temperature before you dive in. This will soften the Rolos just enough for that perfect, chewy texture.

Did you make this recipe?

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Source: Adapted from Jeni’s Splendid Ice Creams at Home

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If you’re as enamored with this Triple Caramel Pecan Rolo Ice Cream as we are, you’ll surely love exploring these other delicious caramel-inspired recipes:

More Caramel Delights from My Kitchen:

• No Bake Caramel Swirl Apple Butter Cheesecake
• Caramel Stuffed Chocolate Chip Cookies
• Caramel Apple Cheesecake Dip

Irresistible Caramel Recipes from Other Talented Bloggers:

• Malted Caramel Shake from Leite’s Culinaria
• Salted Caramel Pretzel Ice Cream Cake from Lauren’s Latest
• Caramel Ice Cream Cake with Candied Pistachios from Mis-Cakes Oven Adventures