• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

Who says home-made ice cream is difficult to make? This Peanut Butter Ice Cream with Caramel Sauce with a biscuit base is sure to be everyone’s favourite dessert. This recipe was first published in Flavours magazine.

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This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • chocolate cereal base:
  • 100 g chocolate
  • 100 g rice cereal
  • ice cream:
  • 100 g sugar
  • 3 egg yolks
  • 125 ml milk
  • 75 g peanut butter
  • 250 ml UHT whipping cream
  • caramel sauce (for serving)


    To prepare base:
  1. In a bain-marie, melt the chocolate.
  2. Mix it with the cereal.
  3. Press lightly into 7cm-diameter ring moulds set on a tray lined with parchment paper.
  4. Set aside in the fridge.
  5. To prepare ice cream:
  6. Cream sugar and egg yolks.
  7. In a saucepan, combine milk and peanut butter and bring to a boil.
  8. Pour half the milk mixture onto the egg yolk mixture and whisk until well-combined.
  9. Add the rest of the mixture and cook, stirring continuously over low heat, till 83°C, and the mixture can coat the back of a spatula.
  10. Transfer immediately into a mixing bowl and refrigerate until cold.
  11. Whip the cream to the stiff peak stage.
  12. Mix milk mixture with whipped cream and pipe into 7cm half-sphere or muffin silicon moulds.
  13. Freeze till solid.
  14. To finish:
  15. Remove ice cream from moulds, and place on top of the chocolate crisp bases.
  16. Serve plain or with caramel sauce.

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