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Chocolate and peanut butter upside-down cones recipe

1 rating

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
Vegetarian

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

Each serving contains

Energy
1870kj
413kcal 21%
Fat
23g 32%
Saturates
11g 53%
Sugars
40g 44%
Salt
0.4g 7%

of the reference intake
Carbohydrate 50.3g Protein 8.9g Fibre 2.6g

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