Peanut butter choc tops

Here’s proof all choc tops are not created equal. When you make these peanut butter choc tops, make double! The family will all want more than one, and once you’ve tasted these, you’ll be glad there’s another one in the freezer with your name on it. Just make sure others don’t get to it first!

  • Prep Time

    25 Minutes
  • Makes

    6 choc tops


  • 2½  cups good quality vanilla ice cream
  • 1 tablespoon unsalted crunchy peanut butter
  • 1 small pinch sea salt crystals
  • 6 waffle cones
  • 300g 70% dark chocolate
  • 1/4 cup crushed roasted salted peanuts

You'll Need

  • Multix Bake
  • Multix Cling


  1. Allow the vanilla ice cream to soften slightly at room temperature then stir in the peanut butter and salt until mixed right through the ice cream (you want a slight peanut taste).
  2. Cover with Multix cling and return to the freezer to harden.
  3. Break the chocolate in small pieces and melt in a heat proof bowl over a pan of simmering water.
  4. Line a tray with Multix bake. Use a pastry brush to coat the inside of each waffle cone with melted chocolate.
  5. Refrigerate till set.
  6. Scoop the peanut ice cream into the choc coated cones.
  7. Dip or brush with melted chocolate and top with crushed peanuts Freeze on a tray lined with baking paper, covered with cling film until ready to serve.

These peanut butter choc tops will keep for up to 2 weeks in the freezer in an airtight container.

Tip: If you dip the choc tops, work fast and use a wooden skewer to stop the ice cream falling into the melted chocolate.