Nutty caramel & choc sundaes
By Sarah Cook
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 - Easy
Nutrition per serving
- kcal 608
- fat 34g
- saturates 15g
- carbs 62g
- sugars 55g
- fibre 3g
- protein 15g
- salt 0.8g
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
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.
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.
