Chocolate Peanut Butter Ice Cream Cake with Salted Caramel
View original ↗
Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Chocolate Peanut Butter Ice Cream Cake with Salted Caramel

NUTRITION · PER SERVING55M COOK
CAL 32%·PRO 23%
CARBS 75G47% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER51G TOTAL SUGAR
FAT 33G47% OF CAL
17G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A three-layer cake combining chocolate, peanut butter ice cream, and salted caramel. Rich, decadent, and ideal for summer gatherings.

dessertbritishbaked goodvegetarian
View the full recipe on Kitchen Sanctuary →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 250 g (1 cup + 2 tbsp) unsalted butter (room temperature)
  • 350 g (1 3/4 cups) caster sugar
  • 3 medium eggs (room temperature)
  • 100 ml (1/3 cup minus 1 tbsp) Greek yoghurt
  • 2 tsp vanilla extract
  • 350 g (3 cups minus 2 tbsp) plain (all-purpose) flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 50 g (2/3 cup) ground almonds (or almond meal - the grainy kind, not the flour)
  • 1 litre (1 3/4 pints) quality vanilla ice cream
  • 4 heaped tbsp peanut butter
  • 4 heaped tbsp carnation caramel (or other store-bought caramel sauce mixed with a pinch of sea salt)
  • 6 heaped tbsp Nutella
  • 2 tbsp chopped roasted hazelnuts
  • 45 g (1.6 oz) milk (semi-sweet) chocolate bar (chopped into chunks)
PREP
30M
SODIUM
163MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.