adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut butter and caramel ice cream pie
0 Likes
Prep Time:
380 minutes
Cook Time:
20 minutes
Total Time:
400 minutes
Elevate your ice-cream pie with decadent caramel sauce.
Ingredients:
  • 200g milk chocolate, melted
  • 437.50 ml puffed rice cereal
  • 1 litre chocolate ice-cream
  • 2 litres vanilla ice-cream
  • 195.00 gm smooth peanut butter
  • Sliced Snickers chocolate bars, to serve
  • 252.50 gm thickened cream
  • 86.88 gm glucose syrup
  • 60g butter, chopped
Instructions:
  • Prepare a 3cm-deep, 23cm-round fluted flan tin by greasing it. In a bowl, mix milk chocolate and puffed rice until the puffed rice is well coated. Press the mixture onto the base and sides of the prepared tin. Place the tin on a tray and refrigerate for 20 minutes or until set.
  • In a bowl, soften chocolate ice-cream for 10 minutes. Spread into prepared pan with a spatula to level. Freeze until firm, about 1 hour.
  • 1. Allow the vanilla ice-cream to soften for 10 minutes. Gently swirl in peanut butter, leaving some ribbons for texture. Spread the mixture over the chocolate layer. Freeze overnight.
  • To make a rich caramel sauce, combine sugar, cream, glucose, and butter in a saucepan over medium-high heat. Stir until everything is mixed well. Bring the mixture to a boil, then reduce heat to medium and let it boil undisturbed for 15 to 17 minutes until it reaches 113°C on a candy thermometer. Take it off the heat and pour into a heatproof bowl. Let it sit for 15 minutes to slightly cool before using, ensuring it remains pourable.
  • Place the pie on a serving plate. Drizzle with luscious caramel sauce. Garnish generously with Snickers. Serve alongside the extra sauce for a truly indulgent experience.

Similar Recipes