Caramel, Chocolate and Salted Peanut Ice Cream

What's your Kummerspeck? This ice cream will hit the spot!

Kummerspeck: What’s Your Grief Bacon?

Kummerspeck literally means ‘grief bacon’. I also had no idea what it meant! It’s explained really well at cracked.com and refers to the weight one might pile on from grief-based overeating. Obvious, huh?

We’ve all  been through it – those times where there is no better solace than indulging (or rather, over indulging) in fat-laden sometimes sweet often salty morsels of soothing deliciousness.

What’s yours?

How about crawling under the covers with a spoon in one hand and in the other, an entire tub of icecream studded with caramel, chocolate and salted nuts? That will definitely work for me.

Caramel, Chocolate and Salted Peanut Ice Cream
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 15 minutes
Passive Time
120 minutes
Servings Prep Time
1 15 minutes
Passive Time
120 minutes
Caramel, Chocolate and Salted Peanut Ice Cream
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 15 minutes
Passive Time
120 minutes
Servings Prep Time
1 15 minutes
Passive Time
120 minutes
Ingredients
Servings:
Units:
Instructions
  1. Sit the ice cream at room temperature to soften, about 15 minutes
  2. Lightly crush the malt balls.
  3. In a double boiler, melt the caramel chocolate with the cream, stirring until smooth.
  4. Stir the caramel, malt balls and peanuts through the ice cream and pour into a glass bowl or tub. Freeze until firm, at least 2 hours.
  5. Grab a spoon. Take the bowl of ice cream to your bed. Climb under the covers. Start eating. Feel better.

 

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts right here over the next few days – they are always so wonderful!

Caramel, Chocolate and Salted Peanut Ice Cream from Lisa at Monday Morning Cooking Club
Pot Stickers from Tammi at Insatiable Munchies
Sabaw ng Monggo: Mung Bean Soup with Bacon from Betty Ann at Asian in America
Dark Chocolate Vanilla Pomegranate Parfait from Linda at Spicebox Travels
Slap Yo’ Mama Brownies from Lucy at In a Southern Kitchen
“Hug-in-a-bowl” noodles from Vivian at Vivian Pei
Evil Grief Brownies from Annabelle at Glass of Fancy
Chicken Noodle Soup from Margaret at Tea and Scones
German pancakes from Cheryl at A Tiger in the Kitchen
Beef Bourguinon with kartoffelkloesse AND maple candied bacon from Karen at GeoFooding
Cold fried chicken and potato salad from Lucy at A Cook and Her Books
The Toast Truck will Serve Soft Ripened Goat Cheese from Rebecca at GrongarBlog

 

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

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8 Comments

  1. […] Stir in the chicken with seasoning to taste and heat through. Sprinkle in the parsley and thyme, and serve the soup at once. I added the barley and lentils to the recipe. You could even add quinoa. And any nice other veggie would be nice, too. Broccoli, squash, navy beans.I also find making my own pasta very comforting so I made whole wheat noodles for the soup. I’ll post that recipe later. What did the other members bring to lunch? Check out their links below. (I’ll add them as they post.) Tammi brought Pot Stickers Lisa made Caramel, Chocolate, Salted Peanut Ice Cream […]

  2. […] Caramel, Chocolate and Salted Peanut Ice Cream from Lisa at Monday Morning Cooking Club Pot Stickers from Tammi at Insatiable Munchies Sabaw ng Monggo: Mung Bean Soup with Bacon from Betty Ann at Asian in America Dark Chocolate Vanilla Pomegranate Parfait from Linda at Spicebox Travels […]

  3. Rebecca

    A combination of flavors meant to be… I’d be in danger of eating the whole dang batch myself!

  4. Annabelle

    Wow, that looks so opulent! Definitely seems like it’d take care of my daily stress.

  5. Vivian

    Oh my, you had me at caramel and salt! 😉

  6. Betty Ann @Mango_Queen

    You had me at caramel. After that, I dived into your blog post, head first. This is divine. I must make this one. Thanks for the recipe. It was fun doing Let’s Lunch with you, Lisa!

  7. A Tiger in the Kitchen

    I swear, these photos made me want to lick the screen. Decadent! This may just be my new grief bacon…

  8. Lucy

    Oh my goodness, this looks delightful!

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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