Nutty caramel & choc sundaes
- Sarah Cook
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Makes 6
Easy
Prep: 15 mins
Cook: 5 mins
Plus cooling
A star rating of 4.7 out of 5.3 ratingsRate
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Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
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Peach Melba knickerbocker glory
A star rating of 4.5 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g dark chocolate
broken into chunks
-
200ml milk
-
300g/11oz caramel
(we used Carnation)
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85g crunchy peanut butter
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4 crunchy biscuits
crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
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50g salted roasted peanut
chopped
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6 big scoops vanilla ice cream
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6 big scoops chocolate ice cream
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Nutrition: per sundae
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kcal608
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fat34g
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saturates15g
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carbs62g
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sugars55g
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fibre3g
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protein15g
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salt0.8g
low
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Method
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step 1
Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
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step 2
Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Recipe from Good Food magazine, July 2012
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A star rating of 4.7 out of 5.3 ratings
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