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November 10, 2018

PEANUT CHOC CARAMEL SUNDAE

You’ll never want another ice-cream dessert after trying this peanut choc caramel sundae.

INGREDIENTS:

FOR THE NO-CHURN ICE CREAM

  • 150g dark chocolate, chopped
  • 385g tin condensed milk
  • 250ml cream

FOR THE NUTTY CARAMEL SAUCE

  • 250ml caramel sauce
  • 80ml crunchy peanut butter
  • milk, for thinning out

FOR THE SUNDAES

  • 60ml brandy (optional)
  • 230g tub mascarpone
  • 160ml Nutticrust cookies
  • 180ml salted peanuts
  • 180ml mini marshmallows or marshmallow fluff

METHOD:

  1. For the ice cream, heat chocolate and ½ of the condensed milk in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Cool to room temperature.
  2. Beat the cream to soft peaks and fold into the chocolate mixture. Freeze overnight in an airtight container. Remove from the freezer 10 minutes before serving, to soften.
  3. For the sauce, combine the ingredients and thin out with milk to your liking.
  4. For the sundaes, layer balls of the ice cream into glasses and top with a splash of brandy, if you like, mascarpone, remaining condensed milk, cookies, peanuts and marshmallows. Brûlée marshmallows with a blowtorch, if you like. Serve immediately.

Source: https://www.yourfamily.co.za

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1 Comment

  1. Maria Dobson says:

    Mouth watering recipes, I made us some Peanut Choc Caramel Sundaes last night, and boy, oh boy!!! IT IS DELICIOUS! went again today to the shops to get more ingredients 🙂

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