The smooth rich flavor of ‘salted caramel’ has taken the food world by storm.  In the past 6 years, salted caramel has gone from little known gourmet flavor to international superstardom.   The craze for this delectable flavor began in France with heavily salted gourmet butter caramels.  From there the fan base grew rapidly during the late 1990s, due to inventive pastry chef, Pierre Hermé and his salted caramel macaroon.

By the new millennium, top pastry chefs in the U.S. were experimenting with salted caramels covered in chocolate. Entranced with the way the tiny flakes of salt could bring out the sweetness of the caramel, the country started seeing a trend of chocolate caramel tarts, coffees flavored with the combination and ice cream infused with the salted caramel flavors.

It’s not surprising this flavor trend has become so popular considering our timeless love of all things sweet and salty: Turtles, Pralines, and Tin Roof Sundaes all have the salty nuts and sweet buttery caramelized sugar.

We are proud to have brought this salty, sweet treat to life in our ice cream line up as Umpqua Salted Caramel Peanut Ice Cream!  Roasted peanuts and a rich salted caramel revel swirled into a creamy caramel peanut flavored ice cream.  Try it today!

Info adapted from: New York Times



Salted Caramel Peanut Brownie Ice Cream Sundae


 1 box (1 lb 2.3 oz) fudge brownie mix

           Plus, the water, vegetable oil and eggs called for on brownie mix box

 1 cup chopped peanuts

 7 cups (1.75 quart) Umpqua Salted Caramel Peanut Ice Cream, slightly softened

 ½ cup hot fudge topping, heated until warm

 1 cup frozen (thawed) whipped topping, if desired


1)         Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in ½ cup of peanuts; spread in pan.

2)         Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.

3)         Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.

4)         To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with remaining ½ cup peanuts. Let stand at room temperature about 5 minutes before cutting.  Serve topped with whipped topping.

Recipe adapted from: Betty Crocker


Salted Caramel Cluster Pie


1 chocolate cookie pie crust (for an 8-inch pie pan; pre-made or homemade)

1 cup marshmallow cream

⅓ cup caramel sauce

2 cups Umpqua Salted Caramel Peanut Ice Cream

1 cup semisweet chocolate chips

1 tablespoon vegetable oil

1 cup peanuts, lightly salted




1)                  Layer marshmallow cream evenly over the pie crust. Spoon caramel over marshmallow layer. Follow with the ice cream.

 2)                 In a microwave safe bowl, melt the chocolate with the vegetable oil for about 1 minute. Stir and melt for another minute, if necessary. Spoon quickly over ice cream.

 3)                 Cover with peanuts and freeze for several hours before serving.

 Recipe adapted from: Farm Flavor