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Chocolate peanut ice-cream slab with caramel sauce
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Prep Time:
300 minutes
Cook Time:
10 minutes
Total Time:
310 minutes
Easy make-ahead chocolate peanut ice cream slab topped with irresistible caramel sauce, ideal for entertaining.
Ingredients:
  • 250g packet choc ripple biscuits
  • 75g butter, melted
  • 4 litres vanilla ice-cream
  • 171.60 gm crunchy peanut butter
  • 2 litres chocolate ice-cream
  • 100g butter, chopped
  • 225.00 gm brown sugar
  • 378.75 gm thickened cream
Instructions:
  • Prepare a 7cm-deep, 30cm x 37cm metal roasting pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 2cm above the edges.
  • In a food processor, finely chop biscuits. Add butter and blend until combined. Set aside 2 tablespoons of the mixture. Press the remaining mixture evenly onto the base of the pan and freeze.
  • In a large bowl, gently soften half of the vanilla ice cream for 10 minutes. Mix in half of the peanut butter until well combined. Spread the mixture over the prepared base in the pan and smooth the top with a spatula. Freeze until firm, about 1 hour.
  • Allow the chocolate ice-cream to soften in a large bowl for 10 minutes. Spoon the softened ice-cream over the peanut butter layer, smooth the top with a spatula, and then freeze.
  • Repeat the layering process with the rest of the vanilla ice cream and peanut butter. Cover the top with plastic wrap and freeze for 4 hours or overnight until it becomes firm. Keep the leftover biscuit mixture covered and refrigerated until needed.
  • In a saucepan over medium heat, melt butter, sugar, and cream until sugar dissolves, stirring occasionally for about 3 minutes. Let it simmer and stir occasionally for 8 to 10 minutes. Allow to cool for 10 minutes before serving.
  • Transfer the ice cream from the pan to a board lined with baking paper. Cut the slab into bars using a hot knife. Sprinkle the bars with the reserved biscuit mixture and drizzle with caramel sauce before serving.

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