prep: 20mins
cook: 15mins
serves: 10


  • to make the the ice cream
  • 300mL Bulla Thickened Cream
  • 2/3 cup crunchy peanut butter, warmed
  • 2 Tbsp icing sugar
  • 2L Bulla Real Dairy Chocolate 2L, softened
  • 1/4 cup salted roasted peanuts
  • 100 g dark chocolate, chopped
  • for caramel sauce
  • 1 cup caster sugar
  • 50mL water
  • 3/4 cup Bulla Thickened Cream
  • 20g butter, chopped

Peanut Butter & Chocolate Ice Cream with Caramel Sauce


  1. Using electric beaters, whip Bulla Thickened Cream, peanut butter and icing sugar until soft peaks form. Refrigerate.
  2. Place softened Bulla Real Dairy Chocolate 2L in a large mixing bowl and fold in the cream mixture until incorporated, with visible swirls. Pour into a baking paper lined tray 23x23cm, 4cm deep. Sprinkle with chocolate and peanuts, gently pressing into ice cream. Cover well with cling wrap and freeze until firm, approx. 4-6 hours.
  3. For the sauce, place sugar and water in a large saucepan. Stir until sugar has dissolved, then bring to the boil without stirring until mixture starts to turn a golden colour. Remove from heat and stir in Bulla Thickened Cream and butter until smooth, taking care as the caramel will spit and bubble. Refrigerate until required.
  4. To serve, cut slices of Bulla Real Dairy Chocolate 2L and place onto serving plate with a drizzle of warmed caramel sauce.
  5. Tip: Turn upside-down to cut through so it’s easier to slice through the peanuts and chocolate.