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.
Ingredients
Ben & Jerry’s “Unfudge Our Future” non-dairy frozen dessert
100g chocolate, melted
Handful mini marshmallows
Handful of pretzel sticks
Handful of pretzels
Peanut Brittle (see recipe below)
Method
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)
5. Grab a spoon or three to serve!
Peanut Brittle Recipe
Ingredients
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
Method
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.
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