Chocolate peanut ice-cream slab with caramel sauce

This ice cream slab is a breeze to whip up and you can make this chocolate, peanut version ahead of time so it's perfect for entertaining. Plus, caramel sauce is always a winner!

 Ingredients

250g packet choc ripple biscuits

75g butter, melted

4 litres vanilla ice-cream

2/3 cup crunchy peanut butter

2 litres chocolate ice-cream

Caramel Sauce

100g butter, chopped

1 1/4 cups brown sugar

1 1/2 cups thickened cream

method

Step 1

Grease a 7cm-deep, 30cm x 37cm metal roasting pan. Line base and sides with baking paper, extending paper 2cm above edges.

Step 2

Using a food processor, process biscuits until finely chopped. Add butter. Process until combined. Reserve 2 tablespoons of mixture. Press remaining mixture evenly over the base of prepared pan. Freeze.

Step 3

Meanwhile, place 1/2 the vanilla ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Add ½ the peanut butter. Mix well to combine. Spoon mixture over prepared base in pan. Level top with a spatula. Freeze for 1 hour or until firm.

Step 4

Place chocolate ice-cream in large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Spoon mixture over peanut butter layer. Level top with a spatula. Freeze.

Step 5

Repeat process with remaining vanilla ice-cream and peanut butter. Cover surface with plastic wrap. Freeze for 4 hours or overnight, if time permits, or until firm. Cover and refrigerate reserved biscuit mixture until required.

Step 6

To make Caramel Sauce, place butter, sugar and cream in a saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves. Simmer, stirring occasionally, for 8 to 10 minutes. Cool for 10 minutes.

Step 7

Using baking paper, lift ice-cream from pan and place on a board. Using a hot knife, cut slab into bars. Serve ice-cream sprinkled with reserved biscuit mixture and drizzled with caramel sauce.