Ben & Jerry have teamed up with dessert-queen and Masterchef alum Katherine Sabbath on an easy-make sundae and peanut brittle recipe.
The sundae is made using Ben & Jerry’s limited-edition Unfudge Our Future flavour which is a delicious combo of chocolate and peanut butter dairy-free ice cream, fudge brownies and peanut butter cookie dough.
The latest flavour was recently launched alongside its activism campaign for climate change which demands we ‘fudge-off’ fossil fuels for renewable energy.
“I'm passionate about the sweet joys of life and that includes doing what I can to be a part of a future I can happily stomach,” said Katherine.
The clever creation is a combination of ice-cream, fudge brownies, peanut butter cookie dough and is topped with peanut brittle, pretzels and marshmallows.
Handful mini marshmallows
Handful of pretzel sticks
Handful of pretzels
Peanut Brittle (see recipe below)
1. Dip an ice cream sundae glass or waffle basket in melted chocolate and decorate with mini marshmallows.
2. Create pretzel ‘wind turbines’ by dipping pretzel sticks and pretzels in melted chocolate. Decorate with marshmallow and allow to set on non-stick baking paper.
3. Fill an ice cream sundae glass or waffle basket with 3-4 scoops of Ben & Jerry’s ice-cream.
4. Decorate with a peanut brittle, dusted in edible gold powder. (full recipe below)
I've joined forces with the good people at @BenandJerrysOz in support of their latest activism campaign 'Unfudge Our Future'. Backed by @350.org.au & @theclimatecouncil this campaign asks leaders to adopt a science-led approach to climate change, which means ditching fossil fuels, stepping up renewables & investing in communities impacted by climate change. We're calling for our national leaders to adopt a recipe for a clean, fair & resilient future 🌏💕 Make this at home! The 'Unfudged Future' sundae is a delicious combination of chocolate & peanut butter non-dairy ice cream, fudge brownies & peanut butter cookie dough - topped with gold-dusted, peanut brittle 'solar panels', choc dipped pretzel 'wind turbines', & marshmallows, known for their resilience to bounce back under pressure. I'm passionate about the sweet joys of life & that includes doing what I can to be a part of a future I can happily stomach. Climate change is not only the single biggest threat to our planet's ecosystems & species, but is an existential threat to all life on Earth. We need to call on our leaders to start taking this as seriously as the COVID-19 pandemic. We have the ingredients right here, it's just about adopting a more appetising recipe for the future that we can all enjoy - & not just the oil & gas companies. Sweet friends, I invite you to send a direct message to our leaders demanding they fudge off fossil fuels for good & create a cleaner, resilient & fairer future for all Australians. To have your say, visit benandjerry.com.au/climate 🙌🏼🙌🏼🙌🏼 #Sponsored #BenandJerrysOz #UnfudgeOurFuture
Peanut Brittle Recipe
1 cup salted, roasted peanuts
2 1/2 cup caster sugar
1/2 cup water
50 grams butter (softened)
Optional: Edible gold powder, to decorate
1. Line an 18 x 28cm slice pan with non-stick baking paper. Spread nuts over base.
2. Combine sugar and water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water, for 25 minutes, or until a rich golden colour.
3. Remove pan from heat and stir in the butter with a wooden spoon or rubber spatula until just combined.
4. Quickly pour the toffee mixture into the prepared pan (it won't fill it completely). Set aside in a cool place until the toffee sets.
5. Dust with edible gold powder (if using) and break the brittle into pieces. Store in a greaseproof paper-lined, airtight container, with greaseproof paper between each layer of brittle. NOTE: A sugar thermometer will reach 170°C when the syrup is ready.