Caramel Fudge Icecream Peanut Butter and Chocolate Sandwich
4 hours 25 minutes
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.
2 people made this
Ingredients
Serves: 12
- 600ml thickened cream
- 390ml sweetened condensed milk
- 1 teaspoon vanilla essence
- 1 packet thin icecream wafers
- 340g maple flavoured peanut butter
- 1/2 bottle chocolate topping
- 380g Nestle caramel top'n'fill
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.
Tip
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.
