Salted Caramel Ice Cream Cake


  1. Line a non-stick loaf tin with cling film so that the inside is covered and the cling film hangs over the edges.
  2. Put the peanut butter into a small non-stick saucepan and heat over a low heat, stirring occasionally, for 2-3 minutes to soften. Tip into the loaf tin and spread out in an even layer. Pop into the freezer to chill whilst you whisk the cream.
  3. Pour the double cream, caramel condensed milk and a pinch of salt into a mixing bowl and whisk into soft peaks with a hand blender. Pour over the peanut butter and set in the fridge overnight.
  4. When you are ready to serve, melt the chocolate in a small heatproof bowl over a pan of simmering water. Place a serving plate over the ice cream and flip it out. Drizzle the chocolate over the top and add the hazelnuts if using. Slice up and serve immediately.


Serves 8

160g crunch peanut butter
600ml double cream
1 x 397g tin caramel condensed milk
100g dark chocolate
20g smashed hazelnuts
Sea salt

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