peanut butter & chocolate ice cream with caramel sauce
preparation time 20 minutes, plus freezing time. cooking time 15 minutes
Ingredients
ice cream
300mL Bulla Thickened Cream (A)
3/4 cup crunchy peanut butter, warmed
2 Tbsp icing sugar
2.5L Bulla Chocolate Ice Cream, softened
100g dark chocolate, chopped
1/4 cup salted roasted peanuts
caramel sauce
1 cup caster sugar
50mL water
3/4 cup Bulla Thickened Cream (B)
20g butter, chopped
Cooking Directions
- Using electric beaters, whip Bulla Thickened Cream (A), peanut butter and icing sugar until soft peaks form. Refrigerate.
- Place softened Bulla Chocolate Ice Cream into a large mixing bowl and fold in the cream mixture until well incorporated, with visible swirls. Pour into a baking paperlined tray 23x23cm, 4cm deep. Sprinkle with chocolate and peanuts, gently pressing into Bulla Chocolate Ice Cream. Cover well with cling wrap and freeze until firm, approx. 4-6 hours.
- For the sauce, place sugar and water in a saucepan, stirring until sugar has dissolved. Use a pastry brush and water to wipe down the sides, removing any sugar crystals. Boil rapidly without stirring until a golden brown caramel is achieved.
- Remove from heat and pour in Bulla Thickened Cream (B) and butter. Stir well and refrigerate until required.
- To serve, cut slices of ice cream and place onto serving plate with a drizzle of warmed caramel sauce.
Ingredients
ice cream
300mL Bulla Thickened Cream (A)
3/4 cup crunchy peanut butter, warmed
2 Tbsp icing sugar
2.5L Bulla Chocolate Ice Cream, softened
100g dark chocolate, chopped
1/4 cup salted roasted peanuts
caramel sauce
1 cup caster sugar
50mL water
3/4 cup Bulla Thickened Cream (B)
20g butter, chopped