Recently, my husband and I celebrated our 3rd wedding anniversary at the gorgeous Rancho Bernardo Inn, located in beautiful, sunny San Diego. One of the highlights of our trip was enjoying one of the most decadent, cozy desserts I’ve ever had. At the hotel’s Veranda restaurant, Sean and I decided to try their cinnamon monkey bread with vanilla ice cream. Oh my goodness, it was heavenly. Angels were singing as I took my first, then second, then tenth bite…. warm monkey bread; creamy, cold vanilla ice cream; salted caramel sauce… perfection.
Today, I’m giving you the secret shortcut to achieving this glorious dessert. Step one is frozen monkey bread. It’s available at the grocery store, near the frozen breads and breakfast items. It’s a snap to make. Just bake and serve. Next, you need some quality vanilla ice cream. I prefer Haagen-Dazs Vanilla. I know all you Texans are rooting for Blue Bell. Whatever your preference, get the good stuff. None of that store brand for this treat. Finally, here is the most important part of the dessert; the homemade salted caramel sauce. Here’s my secret, go-to recipe…
- 1 c. sugar
- 8 T. butter, room temperature
- ½ c. heavy cream
- ½ t. vanilla extract
- ½ t. kosher salt
- Melt sugar in large saucepan on medium heat. Stir constantly until sugar is completely dissolved, and turns amber in color. Quickly add butter and cream. Stir carefully. Butter and cream will steam and bubble. Add vanilla and salt. Continue to stir until caramel sauce is is blended well. Pour into heat proof container and allow to cool.
Now take that glorious caramel sauce and pour it all over the monkey bread and ice cream. Guaranteed happiness!
To see more of my sweet treats, check out Society Sweet’s Instagram!