I know summer is unofficially over, but I still find it hard to believe. I mean, did you feel the humidity on Saturday? It was so thick it made my paper-thin blouse feel like 10 down comforters were wrapped around me then I was placed in a hot bath next to a fire while drinking hot chocolate. I wish I was kidding. Fall or no fall, there was only one thing that was getting me through that humidity- ice cream. What started as just coffee ice cream became ice cream with chips (Have you guys tried these?! They're so good, especially on ice cream!), and then toffee was added and of course we needed a little whipped cream and caramel sauce, because duh, and before you know it we had a coffee toffee crunch ice cream sundae. I feel as though I can hardly call this ice cream sundae a recipe because we simply threw on a little of this and a little of that, but the results were just too good not to share. And if that's not a good enough excuse, than I'll use the excuse that these are the official RC birthday week treat. Except I want to eat these for more than just this week. I want to eat these all year long. Yes, even into winter. I mean do you really think I let a season stop me from eating something, especially when it involves ice cream?! So while everyone else has already moved on to their apple pies and PSL's (blogger lingo for "pumpkin spice lattes"), I'm going to continue to be all about that ice (cream), 'bout that ice (cream), no pumpkin (and yes, I put my writing to the tune of songs....totally normal, right?!).

INGREDIENTS

Coffee ice cream
Toffee
Whipped cream
Cappuccino chips (regular potato chips would work well too)
Salted caramel Sauce (see the notes for an easy recipe)

INSTRUCTIONS

Scoop ice cream into a serving bowl. Top with crushed toffee and chip pieces. Add on a dollop of whipped cream and drizzle with caramel sauce. Serve immediately.

NOTES

For the whipped cream, I used homemade unsweetened whipped cream. Everything else in the sundae is pretty sweet so I found I could do without the extra sugar in the whipped cream.
To make your own caramel sauce (recipes makes about 1/2 a cup)- In a medium-size saucepan over medium heat add 1/2 cup granulated sugar. Stir constantly until the sugar melts and turns golden brown (it will take a few minutes and the sugar will begin to harden and clump together first). Once the sugar is melted immediately add 3 tbsp. of butter (be careful as it will sizzle). Continue stirring (very important to stir constantly) until the butter is melted and the mixture begins to bubble and boil (again, be very careful). Slowly add in a 1/4 cup of cold heavy whipping cream then remove from the heat and stir for one more minute. Stir in 1/2 teaspoon of salt. Allow to cool before using. Store in an airtight container in the refrigerator for up to 2 weeks (although it probably won't last that long!).