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.
250g packet choc ripple biscuits
75g butter, melted
4 litres vanilla ice-cream
2/3 cup crunchy peanut butter
2 litres chocolate ice-cream
100g butter, chopped
1 1/4 cups brown sugar
1 1/2 cups thickened cream
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