Ice Cream Brioche with Salted Peanut Butter Sauce

1 First, split the Brioche Rolls and toast them lightly.

2 Next, make the peanut butter sauce. Put the butter, sugar, syrup and peanut butter into a saucepan and heat gently, stirring, until the sugar has dissolved. Avoid boiling the sauce. Remove from the heat.

3 Place small scoops of ice cream into the Brioche Rolls, then drizzle the sauce on top. Serve immediately, sprinkled with chopped salted peanuts and grated chocolate.

Cook’s tip: You could use smooth peanut butter in the sauce instead of crunchy. And you could vary the flavour of ice cream – depending on your favourite flavour!

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  • 10 minutes
  • 4 people

4 Brioche Pasquier Brioche Rolls

50g butter

50g light muscovado sugar (or light soft brown)

2tbsp golden syrup

2tbsp crunchy peanut butter

500g tub good-quality vanilla ice cream

50g salted roast peanuts, finely chopped

50g dark chocolate, grated
 

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