Choc-peanut ice-cream slab with caramel sauce
Choc-peanut ice-cream slab with caramel sauce Craig Wall

Chocolate peanut ice-cream slab with caramel sauce

THIS ice-cream slab is a breeze to whip up and you can make this chocolate, peanut version ahead of time so it's perfect for entertaining. Plus, caramel sauce is always a winner.

Ingredients

250g packet choc ripple biscuits

75g butter, melted

4 litres vanilla ice-cream

2/3 cup crunchy peanut butter

2 litres chocolate ice-cream

CARAMEL SAUCE:

100g butter, chopped

1 1/4 cups brown sugar

1 1/2 cups thickened cream

Method

Grease a 7cm-deep, 30cm x 37cm metal roasting pan. Line base and sides with baking paper, extending paper 2cm above edges.

Using a food processor, process biscuits until finely chopped. Add butter. Process until combined.

Reserve 2 tablespoons of mixture. Press remaining mixture evenly over the base of prepared pan. Freeze.

Meanwhile, place ½ the vanilla ice-cream in a large bowl.

Set aside for 10 minutes to soften (ice-cream should not be melted).

Add ½ the peanut butter. Mix well to combine. Spoon mixture over prepared base in pan. Level top with a spatula. Freeze for 1 hour or until firm.

Place chocolate ice-cream in large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Spoon mixture over peanut butter layer. Level top with a spatula. Freeze.

Repeat process with remaining vanilla ice-cream and peanut butter.

Cover surface with plastic wrap. Freeze for 4 hours or overnight, if time permits, or until firm.

Cover and refrigerate reserved biscuit mixture until required.

To make caramel sauce, place butter, sugar and cream in a saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves. Simmer, stirring occasionally, for 8 to 10 minutes. Cool for 10 minutes.

Using baking paper, lift ice-cream from pan and place on a board.

Using a hot knife, cut slab into bars.

Serve ice-cream sprinkled with reserved biscuit mixture and drizzled with caramel sauce.

Recipe by Kim Coverdale

Photo by Craig Wall



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