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10 15mins

Peanut Butter & Chocolate Ice Cream with Caramel Sauce

Ingredients

to make the the ice cream
  • 300mL Bulla Thickened Cream
  • 2/3 cup crunchy peanut butter, warmed
  • 2 Tbsp icing sugar
  • 2L Bulla Real Dairy Chocolate 2L, softened
  • 1/4 cup salted roasted peanuts
  • 100g dark chocolate, chopped
for caramel sauce
  • 1 cup caster sugar
  • 50mL water
  • 3/4 cup Bulla Thickened Cream
  • 20g butter, chopped
Tip
  • Turn upside-down to cut through so it’s easier to slice through the peanuts and chocolate.

Cooking Directions

  • Using electric beaters, whip Bulla Thickened Cream, peanut butter and icing sugar until soft peaks form. Refrigerate.
  • Place softened Bulla Real Dairy Chocolate 2L in a large mixing bowl and fold in the cream mixture until incorporated, with visible swirls. Pour into a baking paper lined tray 23x23cm, 4cm deep. Sprinkle with chocolate and peanuts, gently pressing into ice cream. Cover well with cling wrap and freeze until firm, approx. 4-6 hours.
  • For the sauce, place sugar and water in a large saucepan. Stir until sugar has dissolved, then bring to the boil without stirring until mixture starts to turn a golden colour. Remove from heat and stir in Bulla Thickened Cream and butter until smooth, taking care as the caramel will spit and bubble. Refrigerate until required.
  • To serve, cut slices of Bulla Real Dairy Chocolate 2L and place onto serving plate with a drizzle of warmed caramel sauce.

Ingredients

to make the the ice cream
  • 300mL Bulla Thickened Cream
  • 2/3 cup crunchy peanut butter, warmed
  • 2 Tbsp icing sugar
  • 2L Bulla Real Dairy Chocolate 2L, softened
  • 1/4 cup salted roasted peanuts
  • 100g dark chocolate, chopped
for caramel sauce
  • 1 cup caster sugar
  • 50mL water
  • 3/4 cup Bulla Thickened Cream
  • 20g butter, chopped
Tip
  • Turn upside-down to cut through so it’s easier to slice through the peanuts and chocolate.