Caramel Peanut Ice-cream Bars

Caramel Peanut Ice-cream Bars

The winter sun is still somewhat hot and we are open to the idea of delicious, cool, and velvety Verka ice-creams. They are a delight to devour and also handy to pile up and make a sumptuous frozen dessert. Layers of ice-creams of varied hues is a sight to behold. Feather-light wafers, roasted peanuts, and thick, gooey caramel sauce complete the ensemble.


  • ½ pack Verka Vanilla Ice-cream
  • ½ pack Verka Chocolate Ice-cream
  • 30-35 wafer biscuits (chocolate or vanilla cream)
  • 3 tbsp Verka butter
  • ½ cup caramel sauce
  • 8 tbsp salted peanuts, roughly crushed
  • 100 gm good quality milk chocolate


  • Arrange a length of foil across a shallow, rectangular bowl or a tray. (roughly 7 inches by 7 inches)
  • Use two different bowls to transfer the ice-creams and soften each of them with a fork.
  • Smear some melted butter on the base of the foil. This will hold the wafers in place.
  • Arrange the wafers on the entire base of the foil, slicing them to fit into any smaller gaps.
  • Now work quickly. Spread the vanilla ice-cream over the wafers as evenly as possible.
  • Lay out another batch of wafers over it, then spread with caramel sauce.
  • Follow with the chocolate ice-cream and spread quickly and evenly.
  • Once again, arrange more wafers over the ice-cream. Freeze for 1½ – 2 hours or till really firm.
  • Chop the chocolate into small pieces and place in a glass bowl along with the remaining butter.
  • Melt in a microwave till shiny and fluid.
  • Pour the chocolate across the top of the dish, spreading it with a spatula.
  • Scatter the chopped peanuts across the surface, pressing into the chocolate layer with the back of a spoon.
  • Freeze again to stabilize. Slice into thick bars and wrap in the squares of a grease-proof paper before returning them to the freezer.
  • Five minutes before serving, remove from the freezer and peel off the paper. Enjoy.Note: Hide a thick layer of peanut butter within the ice-creams. It will taste divine. Make sure the melted chocolate is at room temperature and not hot, else it will melt the lower layers of the frozen ice-cream. Use a sharp serrated knife to cut the bars. If you dip it in hot water before cutting, you will achieve neat edged pieces. The number of wafers you use will depend upon the size of the container; so keep a few extra ones handy.