• 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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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)


  1. [To prepare base] : In a bain-marie, melt the chocolate. Mix it with the cereal. Press lightly into 7cm-diameter ring moulds set on a tray lined with parchment paper. Set aside in the fridge.
  2. [To prepare ice cream] : Cream sugar and egg yolks.
  3. In a saucepan, combine milk and peanut butter and bring to a boil. Pour half the milk mixture onto the egg yolk mixture and whisk until well-combined.
  4. 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. Transfer immediately into a mixing bowl and refrigerate until cold.
  5. Whip the cream to the stiff peak stage.
  6. Mix milk mixture with whipped cream and pipe into 7cm half-sphere or muffin silicon moulds. Freeze till solid.
  7. [To finish] : Remove ice cream from moulds, and place on top of the chocolate crisp bases. Serve plain or with caramel sauce.

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