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Peanut butter-filled ice-cream balls

  • 0:10 Prep
  • 4 Servings


  • 1/4 cup whipped peanut butter
  • 1 1/2 tablespoons granulated nuts (see note)
  • 1 litre vanilla ice-cream
  • 1/3 cup chocolate Ice Magic
  • 4 waffle ice-cream cones


  • 1
    Place a baking tray lined with baking paper in the freezer. Combine whipped peanut butter and 2 teaspoons nuts in a bowl. Spoon peanut butter mixture into a snap-lock bag. Snip off 1 corner.
  • 2
    Remove baking tray from freezer. Working quickly, use an ice-cream scoop to scoop 1 ice-cream ball. Leaving ice-cream ball in scoop, press the end of a wooden spoon into ball until 2cm deep. Pipe peanut butter into hole until 3/4 full. Carefully shape ice- cream back over the hole to enclose filling. Place scoop on prepared tray. Drizzle with Ice Magic. Sprinkle with a little of the remaining granulated nuts. Return to freezer.
  • 3
    Repeat with remaining ice-cream, peanut butter, Ice Magic and nuts to make a total of 8 scoops. Freeze for 5 minutes or until Ice Magic has set.
  • 4
    Place 2 scoops of ice-cream into each cone. Serve immediately.

Source: taste.com.au


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