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.
- 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
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.