Peanut Brittle and Chocolate Ice-Cream Sandwich

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

1 cup caster sugar
¼ cup water
1 cup peanuts, chopped salted and toasted
40g butter
1 tsn baking soda
500g vanilla ice-cream, softened
¼ cup cocoa powder
Sponge cake, plain store brought

Extra

Chocolate ganache
Icing sugar

Method:

Line a tray with baking paper.
Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
Take the nut toffee off the heat and stir in the butter and soda.
Pour the mix into the prepared baking paper and allow to completely cool.
Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
Place one sponge layer in the bottom of the tin.
Stir the peanut mix into 250ml of the ice-cream until well combined.
Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
Place the tin in the freezer to firm.
Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
Top the chocolate ice-cream with the 2^nd layer of sponge, gently pushing down with your fingertips.
Place the cake in the freezer to completely set (4+ hours, overnight ideal).
To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
Cut into sliced and serve.