Choc Peanut Butter Icecream Cake with Homemade Ice Magic
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Choc Peanut Butter Icecream Cake with Homemade Ice Magic
Recipe by Michael Weldon
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
1 tub Norco Cape Byron Classic Cookie Dough Ice Cream
1 tub Norco Cape Byron Chocolate Lava Brownie Ice Cream
4 tablespoons crunchy peanut butter
Chocolate Topping
100g Coles Finest 70% Dark Chocolate
2 tablespoons coconut oil
Garnish
Peanut brittle
Coles Finest Dark Chocolate curls
1 pack Maltesers, crushed
Method
Line a brownie tin with cling wrap. Scoop alternating layers of Norco Cape Byron Classic Cookie Dough and Chocolate Lava Brownie ice cream into the tin. Add small spoons of peanut butter in the gaps, pressing the ice cream down to create an even surface. Freeze for at least 6 hours, or until firm.
For the topping, melt the dark chocolate and coconut oil in a bowl, stirring until smooth. Allow to cool to room temperature.
Remove the ice cream cake from the tin and peel off the cling wrap. Spoon the chocolate topping over the cake, letting it set into a glossy shell.
Decorate with peanut brittle, dark chocolate curls, and crushed Maltesers for a show-stopping finish. Slice, serve, and enjoy this decadent dessert!
