Peanut and Chocolate Ice-Cream Slab with Caramel Drizzle
Peanut and Chocolate Ice-Cream Slab with Caramel Drizzle
Grease a loaf tin and line with baking paper.
Whip the ice cold First Choice Vanilla Velvet on high speed until thick and fluffy, add the peanut butter and whip for another minute to combine.
Pour half of this mixture into the lined loaf tin and freeze for about 1 hour – until firm. Keep the rest of the mixture in the fridge.
Whip the ice cold First Choice Chocolate Velvet and the cacao powder on high speed until thick and fluffy. Spoon on top of the frozen peanut butter layer and place in the freezer for about 1 hour until firm.
Top with the rest of the peanut butter whipped velvet and place in the freezer for 1 hour until set. You now have your 3 layers.
Combine the crushed oreo biscuits and the melted butter and press gently on top of the frozen peanut butter velvet layer. Cover with cling wrap and place in the freezer overnight.
Combine all the ingredients in a small saucepan and place on low heat. Stir until all the sugar has dissolved and allow to come to the boil.
Use a sugar thermometer and boil until the temperature reaches 111°C. Cool completely.
Turn the frozen ice cream slab onto a serving plate, remove the baking paper and drizzle generously with the caramel sauce.
Sprinkle with the chopped peanuts and leave at room temperature for 5 minutes before serving.
Ingredients
Directions
Grease a loaf tin and line with baking paper.
Whip the ice cold First Choice Vanilla Velvet on high speed until thick and fluffy, add the peanut butter and whip for another minute to combine.
Pour half of this mixture into the lined loaf tin and freeze for about 1 hour – until firm. Keep the rest of the mixture in the fridge.
Whip the ice cold First Choice Chocolate Velvet and the cacao powder on high speed until thick and fluffy. Spoon on top of the frozen peanut butter layer and place in the freezer for about 1 hour until firm.
Top with the rest of the peanut butter whipped velvet and place in the freezer for 1 hour until set. You now have your 3 layers.
Combine the crushed oreo biscuits and the melted butter and press gently on top of the frozen peanut butter velvet layer. Cover with cling wrap and place in the freezer overnight.
Combine all the ingredients in a small saucepan and place on low heat. Stir until all the sugar has dissolved and allow to come to the boil.
Use a sugar thermometer and boil until the temperature reaches 111°C. Cool completely.
Turn the frozen ice cream slab onto a serving plate, remove the baking paper and drizzle generously with the caramel sauce.
Sprinkle with the chopped peanuts and leave at room temperature for 5 minutes before serving.