At Ezra Cohen Montreal, we’re all about taking those classic dessert favorites and elevating them through a little healthy twist. In capturing that spirit, today we’re sharing our recipe for Peanut Brittle and Caramel Crunch Ice Cream Pie, made with our non-GMO certified nut butter. This treat is perfect for serving large parties or events, and is pretty much a guaranteed crowd pleaser.
Just below, you’ll find all the information you need to get started on this tasty dessert.
What You’ll Need
- 3/4 cup whipping cream
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 teaspoon fine sea salt
- 3/4 cup sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- 9 whole graham crackers
- 1/4 cup (packed) dark brown sugar
- 5 tablespoons unsalted butter, melted, hot
- 1 1/2 teaspoons vanilla extract
- 1/2 cup salted roasted cocktail peanuts
- 3 pints premium vanilla ice cream, slightly softened
- 5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
- 1 cup coarsely chopped peanut brittle
- Your choice of Ezra Cohen Montreal Nut Butter
- First, you’ll need to prepare and create the caramel sauce that will drizzle over the final dish once it’s completed. In a small saucepan, combine the whipping cream, vanilla bean, butter, and sea salt. Bring the mixture to a nice simmering heat, but make sure not to burn the bottom of the sauce. Once its simmers, set the cream sauce aside for now.
- Using a different larger saucepan, mix together the sugar, the corn syrup, and ⅓ cup of water over medium heat. Keep heating until the sugar has completely dissolved, then increase the heat until the mixture boils. Once this occurs, allow the combination to steep in the heat until it turns deep amber in color—this may take around 12 minutes. Remove from any heat, and slowly whisk in the vanilla cream sauce from earlier. Be advised, the mixture may experience some bubbling. Set the sauce aside once this is completed.
- Onto the pie crust! Preheat your oven to 375˙F and then line your pie dish with aluminum foil. Using a blender, or similar food processor, finely grind together graham crackers and brown sugar, while slowly adding butter and vanilla until the crumbs turn moist. Lastly, thrown in some nuts and blend until finely chopped. Pressed the crumbs against the foil-lined pie dish and then freeze for 15 minutes.
- Bake the crust until it turns golden brown, then remove from the oven and freeze again for an hour. Afterwards, peel off the foil and begin creating the layers for the pie itself.
- Drizzle ½ cup of the caramel sauce over the bottom of the pie crust before filling with a pint of the ice cream and ½ pint of your preferred Ezra Cohen nut butter. Drizzle 3 tablespoons of peanut butter and 2 tablespoons of the caramel sauce over the filing. Repeat this step one more time and then garnish the final result with crunchy bits of peanut brittle.
Calling for dessert staples like ice cream, peanut brittle, and pie crust, this recipe will surely satisfy your sweet-tooth while delivering a small kick of protein-powered nut butter. Desserts can still be made healthy, without having to forfeit their signature tastes, flavors, and feelings we all love. In fact it’s this belief, straight from our very own Ezra Cohen—McGill University graduate and healthy food enthusiast—that our nut butter brand is based upon.
Visit our site now, contact our team, and buy your nut butter today! Crafting healthy desserts just got a lot more tastier.