Sweet caramel sauce takes ice-cream pie to another level.
The ingredient of Peanut Butter And Caramel Ice Cream Pie
- 200g milk chocolate melted
- 1 3 4 cups puffed rice cereal
- 1 litre chocolate ice cream
- 2 litres vanilla ice cream
- 3 4 cup smooth peanut butter
- sliced snickers chocolate bars to serve
- 1 cup caster sugar
- 1 cup thickened cream
- 1 4 cup glucose syrup
- 60g butter chopped
The Instruction of peanut butter and caramel ice cream pie
- grease a 3cm deep 23cm round loose based fluted flan tin combine milk chocolate and puffed rice in a bowl stirring well to coat puffed rice all over press mixture over the base and side of prepared pan place on tray refrigerate for 20 minutes or until firm
- meanwhile place chocolate ice cream in a bowl set aside for 10 minutes or until softened spoon ice cream into prepared pan spreading with a spatula to level freeze for 1 hour or until firm
- place vanilla ice cream in a bowl set aside for 10 minutes or until softened add peanut butter stir until just combined leave some peanut butter unmixed through ice cream scoop ice cream mixture over chocolate layer freeze overnight
- make thick caramel sauce place sugar cream glucose and butter in a saucepan over medium high heat stir until combined bring to boil reduce heat to medium boil without stirring for 15 to 17 minutes or until mixture reaches 113u00b0c on a candy thermometer remove from heat carefully transfer to heatproof bowl set aside for 15 minutes to cool slightly making sure mixture doesnu2019t get too thick to drizzle see note
- transfer pie to a serving plate drizzle with caramel sauce top with snickers serve with any remaining sauce
Nutritions of Peanut Butter And Caramel Ice Cream Pie
calories: 483 975 caloriescalories: 25 6 grams fat
calories: 15 8 grams saturated fat
calories: 59 1 grams carbohydrates
calories: n a
calories: n a
calories: 5 3 grams protein
calories: 44 milligrams cholesterol
calories: 171 milligrams sodium
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calories: nutritioninformation