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Peanut butter ice-cream pie
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Prep Time:
160 minutes
Cook Time:
10 minutes
Total Time:
170 minutes
Transform peanut butter ice-cream into a decadent dessert tart.
Ingredients:
  • 250g Choc Ripple biscuits
  • 100g butter, melted
  • 3 x 500ml Brand Peanut Butter Ice Cream, softened
  • 55g caster sugar
  • 40.00 ml roasted salted peanuts, coarsely chopped
  • 1 large banana, peeled, sliced
  • 75g dark chocolate, chopped
  • 60ml thickened cream
  • 20.00 ml coffee liqueur (optional)
Instructions:
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until fully incorporated.
  • Press the biscuit mixture into a 22cm x 3cm round fluted tart tin with a removable base using a glass to evenly spread it on the bottom and sides. Chill in the fridge for 30 minutes.
  • Transfer the ice-cream into a spacious bowl. Use a metal spoon to delicately mix until almost smooth. Spread the mixture onto the biscuit base and use a palette knife to create beautiful swirls. Chill in the freezer for 2 hours or until solidified.
  • Prepare a baking tray with parchment paper. Heat sugar in a small saucepan until it dissolves and caramelizes, stirring constantly for about 5 minutes. Remove from heat and mix in peanuts. Pour the mixture onto the prepared tray and let it set for 30 minutes. Finally, finely chop the hardened mixture.
  • In a small saucepan over low heat, gently combine the chocolate, cream, and liqueur, if using. Stir continuously for 5 minutes until the chocolate melts and the mixture is smooth. Allow it to cool slightly before using.
  • Gently lift the ice-cream pie from the tin and place it on a serving plate. Add banana slices, drizzle with chocolate sauce, sprinkle with peanut praline, and enjoy right away.

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