Peanut Butter and Chocolate Brownie Ice Cream Cake with Peanut Brittle
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Three of my favourite things – peanut butter, chocolate and ice cream – in one delectable creation!
WHAT YOU NEED
for the ice cream
2L good quality vanilla ice cream (I used Connoisseur)
2 cups crunchy peanut butter
for the chocolate brownie base
360g dark chocolate 70% cocoa
150g unsalted butter, cut into cubes
5 free range eggs
230g caster sugar
230g Maggie Beer Raspberry and Pomegranate Jam
80g plain flour
for the peanut brittle
1 cup (220g) caster sugar
100ml cold water
150g salted peanuts
1/2 tsp sea salt
1/4 tsp lemon juice
for the chocolate sauce
200ml pure (thin) cream
50ml milk
200g dark chocolate, chopped
20g good quality cocoa powder
WHAT TO DO
for the ice cream
Place the ice cream and peanut butter in a food processor and pulse to combine. Pour into a 2-litre terrine mould or loaf pan lined with glad wrap (‘over line’ it, so you have enough on either side to lay over the top of the pan) and freeze for at least four hours or until firm. Yep, it’s that easy.
for the chocolate brownie base
Pre-heat a fan forced oven to 140C. Combine chocolate and butter into a saucepan, over very low heat, stirring until melted and glossy.
Combine eggs and caster sugar in a bowl of an electric mixer, and whisk until pale and creamy. Add the Raspberry & Pomegranate Jam and whisk well, scraping the bottom of the bowl at least once. Fold in the flour and then with the beater running carefully pour in the chocolate. Mix until smooth.
Pour the mixture into a baking tray (20cm x 20cm) lined with baking paper. Place into the pre-heated oven and bake for approximately 45-50 minutes ensuring the brownies are still quite soft and moist. Set aside to cool.
Once cool, cut into 3cm wide ‘bars’.
for the peanut brittle
I have never had much success with making caramel – until I used this method…follow it, and I’ll guarantee you’ll end up with a gorgeous result.
In a saucepan, combine the sugar, cold water, and lemon juice. Use a wet pastry brush to wash down any crystals from the side of the pan. Bring the mixture to a boil over medium-high heat. Rather than stirring to dissolve the sugar, which could cause crystallization, gently swirl the pan.
Once it’s come to a boil, continue to cook, and occasionally wash the sides of the pan with a pastry brush until it becomes a light caramel colour (about 6-8 minutes). Add the peanuts, stirring quickly to coat (the mixture will seize, but continue cooking over medium-low heat until the caramel is smooth again), then stir in sea salt.
Spread the mixture onto a sheet of baking paper. When cool enough to handle, break the peanut brittle into small shards.
for the chocolate sauce
Place cream and milk in a saucepan over medium heat. Bring to just below boiling point, then remove from heat. Whisk in chocolate until melted, then quickly whisk in cocoa until smooth, Strain into a jug and set aside to cool.
TO ASSEMBLE
Once the ice cream is frozen, loosen it from the mould gently with a spatula, and then use the glad wrap to pull it up and out of the mould. wrap it tightly in some foil, and return to the freezer.
Using the same mould, line the bottom with glad wrap again, and then make a base from the brownie ‘bars’, laying them lengthwise and placing them close together on their sides. Continue so the whole base of the mould is covered in brownie. There’s no exact science to this bit – just cut bits from the brownie ‘cake’ so that they fit and make a fairly even base with as few ‘holes’ as possible. The end result is the same!
Then, remove the ice cream from the freezer and take it out of its foil and glad wrap. Pop it on top of the brownie base and then wrap the whole lot tightly in glad wrap and foil, and return to the freezer. Leave in the freezer for a couple of hours, or until ready to serve.
TO SERVE
Warm the chocolate sauce so it’s thin enough to drizzle (in the microwave is fine).
Remove the ice cream cake from the freezer and take off its covering of glad wrap and foil. Place on a serving platter.
Dip a dessert spoon into the chocolate sauce and drizzle the top of the ice cream cake with streaks of the chocolate sauce – as much or as little as you like. Top with shards of the peanut brittle. Ta da! You’re done!
If anyone still wants MORE chocolate, serve the remaining chocolate sauce in a little jug on the table.
Inspired by ‘Peanut butter ice cream with caramel popcorn brittle’ from Delicious magazine’s ‘Quick Smart Cook’. Brownie base recipe from Maggie Beer.
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