Peanut butter and caramel scoops
Makes: 10 cones
Total time: 
Recipe photograph by Pete Cassidy
Peanut butter and caramel scoops
Makes: 10 cones
Total time: 
See more recipes
Nutritional information (per serving)
Calories
227Kcal
Fat
14gr
Saturates
6gr
Carbs
19gr
Sugars
11gr
Fibre
1gr
Protein
6gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 900ml or 1-litre tub good-quality vanilla ice cream (not soft scoop)
- 5 tbsp crunchy peanut butter
- 4 tbsp Carnation Caramel, plus extra to serve
- 50g honey roast peanuts, roughly chopped, plus extra to serve
- 10 waffle ice cream cones
Step by step
Get ahead
Prepare the ice cream a day ahead. It will keep in the freezer for up to 1 month.
- Remove the ice cream from the freezer to soften for 10 minutes. Scoop into a mixing bowl. Add the peanut butter, caramel and honey roast peanuts and swirl the mixture together as quickly as possible so it doesn't melt too much. Pack back into the ice cream container and freeze until firm – at least 4 hours or overnight.
- Serve scooped into ice cream cones, drizzled with extra caramel and topped with more peanuts, if you like.
