With its crisp biscuit base, salty peanut caramel and ice cream and smooth chocolate ganache, this is an incredibly indulgent dessert. Perfect for dinner parties with friends and family or simply because.
Start by making the caramel. In a small saucepan combine the sugar and syrup over a medium heat. Swirl the pan but do not stir. When the mixture is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, whisk to combine, then stir in the peanuts.
Lightly grease a 23cm loose bottomed tart tin with butter and line the base with baking parchment. Blitz the digestive biscuits to crumbs in a food processor. Melt together the butter and chocolate then stir into the biscuit crumbs. Press the crumbs into the base and sides of your prepared tin then pour the peanut caramel over the bottom. Refrigerate while you make the ice cream.
In a food processor, blitz together all the ice cream ingredients. Churn in an ice maker according to your manufacturer's instructions. Once churned, transfer the ice cream to the tart shell and smooth flat. Freeze for one hour.
When one hour is up, make the ganache. Combine the cream and chocolates in a small pan and melt over a gentle heat, stirring until smooth. Allow to cool for a few minutes then remove your ice cream pie from the freezer and pour the ganache over the top. Return to the freezer for at least one hour.
Allow to soften slightly before serving in thin slices. Will keep in the freezer for at least a week.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/03/23/giant-ice-cream-peanut-butter-cup-pie/