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.