Caramel, Chocolate & Peanut Ice Cream Cake

Ice Cream Cake

• 1 box chocolate brownie mix
• 1 tub vanilla ice cream, slightly softened
• 1 can Caramel Treat
• 80ml (1/3 cup) Food Lover’s Roasted and Salted Peanuts, roughly chopped

For the Topping:

• 1 can Caramel Treat
• 5ml (1 tsp) Maldon salt
• 160g dark chocolate, roughly chopped
• 125ml (1/2 cup) fresh cream
• 30ml (2 Tbsp) Food Lover’s Roasted and Salted Peanuts
• 100g peanut brittle, roughly chopped

• Make the brownie mix according to the instructions on the box.
• Pour the batter into a 23cm cake tin lined with parchment paper and coated with non-stick spray.
• Bake for the required time and allow to cool completely. Trim the top of the brownie base and return to the cake tin.
• In a large mixing bowl, combine the ice cream, Caramel Treat and peanuts. Pour the mixture into the cake tin and smooth out. Freeze for 4 hours or overnight.

• In a medium sized mixing bowl, combine the caramel and salt.
• Remove the ice cream cake from the freezer and top with the caramel and salt mixture.
• Place back in the freezer while you make the chocolate ganache.
• For the chocolate ganache, place the chopped chocolate in a medium sized bowl and heat the cream on low heat in a small saucepan until simmering.
• Pour the cream over the chocolate and allow to sit for 3-5 minutes until the chocolate is softened. Stir the mixture until well combined and smooth.
• Take the ice cream cake out of the freezer and remove from the cake tin. Pour the cooled chocolate ganache over and top with peanuts and peanut brittle. Serve frozen and enjoy!