Indulge your inner child with this sophisticated combination of childhood favourites.
Peanut butter biscuit and ice-cream sandwich
- PEANUT BUTTER ICE CREAM
- 250ml (1 cup) peanut butter
- 160g castor sugar
- 250ml (1 cup) milk
- 500ml (2 cups) fresh cream
- 240g butter
- 180g castor sugar
- 180g brown sugar
- 1 large egg
- 5ml (1 tsp) vanilla extract
- 100g peanut butter
- 180g cake flour
- 120g oats
- 10ml (2 tsp) bicarbonate of soda
- 5ml (1 tsp) baking powder
- a pinch of salt
- peanuts, roasted, to garnish
For the ice cream, combine the peanut butter and castor sugar until smooth.
2 Add the milk and blend until the sugar has dissolved. Stir in the cream and let it chill in the fridge for about 1 hour.
Pour the mixture into an ice-cream machine and churn (see Cook’s Tips below). Pour it into a loaf tin and freeze.
For the biscuits, preheat the oven to 180°C and lightly grease a baking sheet.
Cream the butter, castor sugar and brown sugar together. Add the egg, vanilla extract and peanut butter, and stir to combine.
Sift the dry ingredients together and add it to the peanut butter mixture.
Form balls of 30g with the mixture, place them on the baking sheet and flatten a little. Bake for 15 minutes.
Remove the ice cream from the fridge. Cut it into slices, then cut out circles with a cookie cutter to match the size of the biscuits (or simply scoop out a ball of ice cream). Place it between two biscuits and squeeze slightly to secure. Continue until all the ice cream has been used. Top with the peanuts and serve.
If you don’t have an ice-cream machine, pour the mixture into a loaf tin and freeze, stirring occasionally until smooth. Store leftover biscuits in an airtight container and eat within a week.