Chocolate peanut ice cream slab with caramel sauce

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How to make Chocolate peanut ice cream slab with caramel sauce

  • Yield : 30
  • Prep Time : 5:00
  • Cook Time : 0:10
  • Total Time : 5:10

Ingredients

  • 250g packet choc ripple biscuits
  • 75g butter, melted
  • 4 litres vanilla ice-cream
  • 2/3 cup crunchy peanut butter
  • 2 litres chocolate ice-cream

Caramel Sauce

  • 100g butter, chopped
  • 1 1/4 cups brown sugar
  • 1 1/2 cups thickened cream

Method

  • Step 1 Grease a 7cm-deep, 30cm x 37cm metal roasting pan. Line base and sides with baking paper, extending paper 2cm above edges.
  • Step 2 Using a food processor, process biscuits until finely chopped. Add butter. Process until combined. Reserve 2 tablespoons of mixture. Press remaining mixture evenly over the base of prepared pan. Freeze.
  • Step 3 Meanwhile, place 1/2 the vanilla ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Add ½ the peanut butter. Mix well to combine. Spoon mixture over prepared base in pan. Level top with a spatula. Freeze for 1 hour or until firm.
  • Step 4 Place chocolate ice-cream in large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Spoon mixture over peanut butter layer. Level top with a spatula. Freeze.
  • Step 5 Repeat process with remaining vanilla ice-cream and peanut butter. Cover surface with plastic wrap. Freeze for 4 hours or overnight, if time permits, or until firm. Cover and refrigerate reserved biscuit mixture until required.
  • Step 6 To make Caramel Sauce, place butter, sugar and cream in a saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves. Simmer, stirring occasionally, for 8 to 10 minutes. Cool for 10 minutes.
  • Step 7 Using baking paper, lift ice-cream from pan and place on a board. Using a hot knife, cut slab into bars. Serve ice-cream sprinkled with reserved biscuit mixture and drizzled with caramel sauce.

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