• Peanut butter and choc chunk ice-cream with cinnamon salt and peanut biscuits (Petrina Tinslay)Source: Petrina Tinslay

We are not sure you will ever forgive us for introducing you to the incredible flavour combination in this recipe, but go ahead, indulge away! The smooth, sweetness of the ice-cream is wonderfully balanced against the salty, nuttiness of the crunchy biscuit. It’s a flavour sensation.






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  • 1 litre good quality vanilla ice-cream
  • 150 g dark chocolate, chopped
  • ⅓ cup chopped salted peanuts
  • ½ cup organic peanut butter
  • ½ tsp salt flakes

Cinnamon salt and peanut biscuits

  • 125 g unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 free-range egg
  • 1½ cups self-raising flour
  • 1 cup roasted peanuts
  • ½ tsp ground cinnamon
  • ½ tsp salt flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 4 hours

Soften the ice-cream and place into a large mixing bowl.

Sprinkle over the chocolate and peanuts, dot with small spoonfuls of the peanut butter and sprinkle over the salt flakes. Mix the ice-cream to evenly distribute the chocolate, nuts and peanut butter but do not over-mix or you will loose the swirls of peanut butter.

Return to a plastic container and freeze for 4 hours or overnight.

Meanwhile, to make the biscuits, preheat the oven to 180°F (360°F). Combine the butter and sugar in a bowl, and cream together using an electric mixer until light and fluffy. Add the egg and mix well.

Add the flour and beat on low until well combined. Using a wooden spoon, mix through the peanuts.

Using heaped tablespoons of mixture, shape into about 20 balls and place onto a lined baking tray. Lightly flatten.

Combine the cinnamon and salt flakes in a small bowl. Sprinkle over the biscuits and bake for 10-12 minutes or until golden.

Cool on the tray. Store in an airtight container until ready to use.

Serve the peanut butter and choc chunk ice-cream with the cinnamon salt and peanut biscuits.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.