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!
- 10 minutes
- 4 people
4 Brioche Pasquier Brioche Rolls
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