Peanut Butter Ice Cream Cup Cakes

Main Ingredients

Dairy, Flour, Sugar, Ice Cream

Ingredients

• For the peanut butter sand:
• 75g smooth peanut butter
• 75g icing sugar
• 25g unsalted butter, softened
• 25g soft dark brown sugar
• 1-2tsp cream
• For the chocolate ganache:
• 75ml cream
• 35g dark chocolate
• 35g milk chocolate
• You will also need:
• HB Hazelbrook Big Bite Chocolate Flavour ice cream

Method

1. Cream together the peanut butter, icing sugar, butter, brown sugar and 1 teaspoon of the cream using a handheld electric whisk/standalone mixer until they form a sandy paste. You can add extra cream and mix it through if you feel the mixture is a little dry. Divide the mixture evenly between tea cups or paper cases and press it down into the base.
2. In a saucepan set over a medium-high heat, bring the cream just to boiling point. Remove from the heat and add the broken chocolate. Stir until the chocolate has melted and the mixture is smooth. Set aside to cool just a little before pouring over the peanut butter sand. To serve, top with a scoop of HB Hazelbrook Big Bite Chocolate Flavour ice cream.