No-churn Fiery Peanut Butter Ice Cream Sliders with Fudge Sauce and Candied Maple Bacon

ICE CREAM: FUDGE SAUCE:

Spread the cut sides of the buns with a generous smear of fudge sauce. Top the bases with candied bacon then scoops of ice-cream. Add some peanuts and sandwich with the tops.

TO ASSEMBLE: ICE CREAM

1 cup cream

380-gram tin caramel condensed milk

¾ cup crunchy peanut butter (I used Fix and Fogg Smoke & Fire)

½ teaspoon sea salt

FUDGE SAUCE

200ml cream ¼ cup brown sugar

150 grams dark chocolate, chopped

CANDIED MAPLE BACON:

40 grams butter

CANDIED MAPLE BACON

strips of streaky bacon maple syrup brown sugar

TO ASSEMBLE

slider buns or brioche rolls, halved

Fudge Sauce

Candied Maple Bacon

No-churn Ice Cream roasted, salted peanuts

Whip the cream to soft peaks. Stir the condensed milk and peanut butter together until well combined. Add to the cream with the salt and fold together. Pour into a 4-cup capacity container and freeze for several hours. Remove from the freezer 10 minutes before serving.

Put the cream and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and whisk in the chocolate to make a smooth sauce.

Stir in the vanilla and the butter. Pour into a container and cool.

This is a method rather than a recipe so make as much bacon as required.

Line a baking pan with foil and set a wire rack over it. Preheat the oven to 180°C fan bake. Lay the bacon on the rack. Brush one side with maple syrup then sprinkle on a thin layer of brown sugar.

Bake for 15 minutes, then turn the bacon over and repeat with the syrup and brown sugar. Bake for another 15 minutes, or until deeply browned and glossy. The bacon will crisp up as it cools. Store in an airtight container.