Chocolate Peanut Ice-Cream Slab
November 25, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (47.5 g)
- Calories 188.6
- Total Fat - 11.6 g
- Saturated Fat - 5.9 g
- Cholesterol - 27.2 mg
- Sodium - 100.9 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 0.5 g
- Sugars - 12.6 g
- Protein - 2.8 g
- Calcium - 47.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Grease a 7cm-deep, 30cm x 37cm metal roasting pan AND Line base and sides with baking paper, extending paper 2cm above edges.
Using a food processor, process biscuits until finely chopped and then add butter and process until combined.
Reserve 2 tablespoons of mixture and press remaining mixture evenly over the base of prepared pan and then freeze.
Meanwhile, place 1/2 the vanilla ice-cream in a large bowl and set aside for 10 minutes to soften (ice-cream should not be melted) and then add ½ the peanut butter and mix well to combine.
Spoon mixture over prepared base in pan and level top with a spatula and freeze for 1 hour or until firm.
Place chocolate ice-cream in large bowl and set aside for 10 minutes to soften (ice-cream should not be melted) and then spoon mixture over peanut butter layer and level top with a spatula and freeze.
Repeat process with remaining vanilla ice-cream and peanut butter and then cover surface with plastic wrap and 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 and cook, stirring occasionally, for 3 minutes or until sugar dissolves and then simmer, stirring occasionally, for 8 to 10 minutes and then let cool for 10 minutes.
Using baking paper, lift ice-cream from pan and place on a board and using a hot knife, cut slab into bars.
Serve ice-cream sprinkled with reserved biscuit mixture and drizzled with caramel sauce.
Tips & Variations
No special items needed.