Peanut Butter Rice Krispie Ice Cream Pie
 
 
Author:
Serves: Serves 6 generously
Ingredients
  • 75g (3oz) milk chocolate (30% cocoa solids)
  • 2 tbsp peanut butter
  • 2 tbsp golden syrup (or light corn syrup)
  • 1 tbsp coconut oil
  • pinch of salt
  • 2 cups puffed rice cereal
  • 750ml (25 fl oz) ice cream of you choice
For the sauce:
  • 2 tbsp water
  • ½ cup (100g) caster sugar
  • ¼ cup (60ml) cream
  • 2 tbsp butter
  • 2 tbsp peanut butter
  • Optional: cookie crumbs, to decorate
Instructions
  1. First, make the sauce. Place the water into a medium-sized heavy based saucepan. Pour the sugar into the centre of the pan.
  2. Place the pan over a medium-high heat, and cook, without stirring, until the sugar has dissolved and the mixture begins to bubble. You can swirl the pan gently, if the sugar is not dissolving evenly.
  3. Continue cooking the sugar for about 5-7 minutes, or until it turns amber in colour. Then remove from the heat, and carefully add the cream and butter, stirring well - but be careful as it will bubble and steam a lot. Place the pan back on the heat, and cook, stirring for about another 20 seconds.
  4. Remove from the heat, stir through the salt and peanut butter, and leave to cool.
  5. To make the base, melt together the chocolate, peanut butter, golden syrup, coconut oil and salt in a saucepan.
  6. Place the rice cereal into a large bowl, and pour over the melted mixture, stirring gently until combined. Pour into a 9 inch (23cm) pie dish and carefully pack into the base and up the sides. Place in the freezer for 20 minutes to set, then remove and fill with ice cream (I scooped my ice cream into nice round scoops and just placed them in the shell). Decorate with cooled sauce and cookie crumbs and re-freeze for about 2 hours before serving, or keep in the freezer (wrapped in plastic) for 2 weeks.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/04/peanut-butter-rice-krispie-ice-cream-pie.html