- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 jar Dark Chocolate Sea Salt Caramel Sauce
- Whip heavy cream in a chilled mixing bowl with a whisk attachment until soft peaks form. Slowly add sugar and vanilla. Fold in the Stonewall Kitchen Dark Chocolate Caramel Sauce. Place in a covered container that can go into the freezer.
- Place semifreddo in the freezer for at least 6 hours or overnight. Best if used in 3-4 days.