Ingredients
For the chocolate sauce:
250 ml Cream
2 Tablespoons Smooth peanut butter
100 Grams Dark chocolate (Chopped)
For the ice cream:
250 Grams Lancewood cream cheese (At room temperature)
500 Grams Lancewood double cream vanilla yoghurt
1 Tin Condensed milk
250 ml Cream (Whipped)
For the praline:
250 Grams Huletts white sugar
75 Grams Huletts golden syrup
45 ml Water
170 Grams Roasted salted peanuts
Instructions
Whisk together the cream cheese, yoghurt and condensed milk until smooth, then fold in the cream and transfer to a freezer safe bowl. Freeze for at least 4 hours or until completely frozen
Place sugar, syrup and water into a pan, then stir over low heat until the sugar is dissolved.
Bring to the boil and simmer for about 20 minutes until the caramel darkens.
Scatter the peanuts onto a greased tray, then pour the caramel over the nuts.
Leave to cool completely until set.
Once cooled, break and crush into smaller pieces.
To make the sauce, heat cream, then whisk in the peanut butter and chocolate until melted.
To serve the sundaes, scoop froyo into serving jars, then drizzle on the sauce and top with the crunchy nuts.
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