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Nutty caramel & choc sundaes

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

  • Prep: 15 mins
    Cook: 5 mins
    Plus cooling
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 608
  • Carbohydrates 62
  • Saturated Fat 15
  • Sugar 55
  • Protein 15
  • Fat 34
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 608
  • Carbohydrates 62
  • Saturated Fat 15
  • Sugar 55
  • Protein 15
  • Fat 34
  • Fibre 3
  • Salt 0.8

Ingredients

  • 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

Method

  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.

  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.

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