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

  1. 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.

  2. 2

    Serve scooped into ice cream cones, drizzled with extra caramel and topped with more peanuts, if you like.

Nutritional Details

Each serving provides
  • Energy 1118kj 267kcal 13%
  • Fat 13.2g 19%
  • Saturates 4.3g 22%
  • Sugars 20.9g 23%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

28.7g carbohydrate 1.8g fibre 0.2g protein

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