Ingredients
1/2 gallon vanilla ice cream (softened)
1/2 cup butter
1 cup brown sugar
4 cups crushed corn flakes
1 cup crushed peanuts
chocolate syrup (for drizzling) (optional)
Method
Sources
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RecipeNLG
dataset
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Unrefined whole cane sugar — Indian sweets, chai, payasam
Italian cream cheese — tiramisu, pasta, risotto finishing
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Unrefined whole cane sugar — Indian sweets, chai, payasam
Italian cream cheese — tiramisu, pasta, risotto finishing
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Make sure ice cream is soft and spreadable. Crush corn flakes and peanuts with food processor, or whack at them with a spoon, or smash them with your bare hands like my husband does! :). Melt butter and brown sugar over medium heat until combined and smooth - no need to boil. Stir in corn flakes and peanuts. Spread half of mixture in bottom of 13x9 pan. Spread ice cream over mixture with a metal spoon. (It can be a little tricky). Pour rest of mixture over ice cream. Let freeze for about 3 hours. Serve with chocolate syrup if desired.