This is a creamy, indulgent “icecream block”. I like to use dark chocolate for its rich, almost bitter, flavour but you can also use milk chocolate. The crunchy peanut caramel is optional and you can substitute the peanuts with any other type of nuts.
|1 cup||Dark chocolate, buttons or chopped (70 per cent cocoa solids) (Main)|
|½ can||Sweetened condensed milk|
|1 cup||Cream, whipped|
|⅓ cup||Peanuts, peeled (Main)|
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- Melt chocolate in a bowl placed over a pot of gently simmering water.
- Remove from the heat then stir in the sweetened condensed milk.
- Gently fold in the whipped cream, then spoon into ice block moulds and freeze. When half-frozen, push sticks in halfway.
- Simmer together the sugar and water until dissolved, continue to simmer until sugar begins to turn a golden caramel colour.
- Meanwhile place nuts in the microwave and cook for 1 minute. Tip on to a sheet of non-stick baking paper then carefully pour hot caramel over toasted peanuts. When completely cold, finely chop the nuts and caramel together to form coarse crumbs.
- To finish, de-mould ice blocks and if desired, press into peanut caramel crumbs.
See Geoff's other ice block recipes