© J Sainsbury plc 2020
Photo: Pete Cassidy
Peanut butter and caramel scoops
Transform vanilla ice cream with peanut butter and caramel, then serve ice cream parlour-style in waffle cones
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Ready in 15 minutes, plus softening and freezing time
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Cooking time 0 minutes
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Prep time 15 minutes
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Makes 10 cones
Ingredients
- 1-litre tub good-quality vanilla ice cream (not soft scoop)
- 5 tbsp crunchy peanut butter
- 4 tbsp Carnation Caramel, plus extra to serve
- 50g honey roast peanuts, roughly chopped, plus extra to serve
- 10 waffle ice cream cones
Method
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1
Remove the ice cream from the freezer to soften for 10 minutes. Scoop into a mixing bowl. Add the peanut butter, caramel and honey roast peanuts and swirl the mixture together as quickly as possible so it doesn’t melt too much. Pack back into the ice cream container and freeze until firm – at least 4 hours or overnight.
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2
Serve scooped into ice cream cones, drizzled with extra caramel and topped with more peanuts, if you like.
