OK, if you insist. This little treat is worth the fiddle. All of the components are great on their own, but together they reach for perfection! Summer is here, file this away for your Staycation this year.
Definitely a treat, definitely something you should not eat every day, there is no judgment from me!
Homemade ice cream can be icy or crystallise on occasion. Make sure you follow all our icecream tips HERE whenever you make ice cream.
Of course this has a few components to it other than ice cream. Have fun, make it a project with the kids for the holidays and become an icecream expert...we know you will love it. And so will your little icecream eaters.
Make sure you check out our amazing The Whole Scoop ice cream course if you are really serious about icecream making. We show you how to make ANY flavour with ANY base you wish. So if you are vegan, sugar free, keto, egg free, nut free, this course is for you. Never feel like you are missing out again.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Killer Vanilla Ice Cream premade Recipe
- 1 Batch Salted Caramel Sauce Premade Recipe
- 200 Grams peanuts roasted and salted
- 2 Pinches pink salt flakes BUY
- 1 Batch Hot Chocolate Fudge Sauce premade Recipe
Do
- 1
Premake the ice cream and caramel sauce. The ice cream needs to be fully frozen.
- 2
Place the peanuts onto a lined baking tray and salt them, place into a cold oven set to 200°C. Roast for exactly 13 minutes. Cool completely.
- 3
Stir half the nuts through the caramel sauce.
- 4
Make the Hot Chocolate Fudge Sauce.
- 5
To assemble, scoop some ice cream into the bottom of each serving bowl. Top with some of the peanut caramel sauce, add more ice cream, finish with the hot fudge sauce and more peanuts.
