An absolutely decadent and naughty ice cream sandwich but easy to make in less than 30 minutes (not including freezing time). A layer of wafers, followed by a layer of peanut butter, a layer of chocolate fudge sauce, followed by a large layer of vanilla ice cream with gooey caramel fudge pieces and topped with another layer of wafers.
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Directions Preparation:25min › Extra time:4hours freezing › Ready in:4hours25min
In a large mixing bowl, beat the thickened cream (MUST NOT be light cream), sweetened condensed milk (can be light) and vanilla essence on medium-high speed for approximately 15 minutes until thick and stiff like regular whipped cream.
While the cream mix is beating, line a 20cm square cake tin (approximately 10cm high) with the wafers (or other thin biscuits).
Spread approximately 3/4 of the jar of peanut butter on top of the wafers. This step is a little tricky to do but just take your time and make sure there is an even layer of peanut butter on the wafers.
Squirt a very generous amount of the gooey chocolate topping on top of the peanut butter. I tend to use about half a bottle for this. The recipe serves between 6 and 12 people, so be generous.
Once the cream is whipped and thick/stiff, add the caramel top'n'fill and beat for a further 30 seconds on the lowest speed. You just want to evenly distribute the caramel, not break it up too much.
Using a spatula, pour the cream mix into the tin and smooth the top. It should come all the way to the top of the tin.
Place the final layer of wafers/biscuits on top. Press them into the mixture gently to ensure they are embedded but not covered by the mixture.
Place in freezer for 3 to 4 hours or until hard like ice-cream.
Use a thin knife, doesn't need to be sharp, to cut slices to serve.
Make sure to use full-cream thickened cream as light cream will NOT whip. You can reduce the amount of chocolate topping and peanut butter to suit your tastes.