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Nutty Caramel & Choc Sundaes

Reach into your store cupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits, and caramel.

 

INGREDIENTS

Nutty Caramel & Choc Sundaes
  • 100g dark chocolate, broken into chunks
  • 200ml milk
  • 300g/11oz caramel (we used Carnation)
  • 85g crunchy peanut butter
  • 4 crunchy biscuits, crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
  • 50g salted roasted peanuts, chopped
  • 6 big scoops vanilla ice cream
  • 6 big scoops chocolate ice cream

DIRECTIONS

  • Put the chocolate and 100 ml milk in a small pan, and put the caramel, peanut butter and 100 ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
  • 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.

 

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Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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