Chocolate and peanut butter upside-down cones recipe
The classic flavour combo of peanut butter and chocolate gets turned up a notch in this super-simple dessert perfect for those hot summer days. Chuck in some sweet and salty popcorn to add a real pop of flavour and texture.
See method- Serves 8
- 15 mins to prepare
- 413 calories / serving
Ingredients
- 1½ x 900ml tubs vanilla ice cream
- 20g sweet and salty popcorn
- 120g (8 tbsp) smooth peanut butter
- 8 tbsp chocolate sauce
- 3 nutty nougat caramel bars, finely sliced
- 8 waffle cones
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Shop ingredientsEach serving contains
- Energy
- 1870kJ 413.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 0.4g
- Sugars
- 40g
of the Reference intake
Carbohydrate 50.3gProtein 8.9gFibre 2.6g
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Method
- Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, then scatter over the popcorn.
- Microwave the peanut butter in a small, heatproof bowl for 10-20 secs until runny. Drizzle it over the ice cream along with the chocolate sauce.
- Top with the sliced nutty nougat caramel bars and put a waffle cone upside down on each to serve.
- See more Ice cream recipes
