Maybe don’t watch this one if you’re hungry…there’s a LOT of chocolate.
I think it’s fair to say that everyone loves a Mars Ice Cream Bar. In fact the humble Mars Ice Cream Bar was a major force behind the original WIWT site. Development of the app and all the headaches that went with building a complex fashion social network could often only be remedied by a trip the the newsagents a few doors down for a carrier bag full of said ice cream goodness. This was true of all seasons, too. Just write a few more lines of code, close a few more tickets, check a handful more bug reports and there’d be a heavenly reward waiting in the WIWT HQ freezer: Mars Ice Cream. Honestly, the whole WIWT team was fuelled by these little bars of happiness.
This year though, Mars launched ice cream tubs. That’s right gang, the ice cream goodness of a Mars Ice Cream Bar…IN A TUB. And it wasn’t just Mars, Snickers got in on the action too. The perfect sharing tubs for fans looking for another way to treat themselves to their favourite caramelly chocolatey treats.
Now I was pretty late to the Snickers party, not having even ever tried one til meeting ST six years ago. They’re his favourite though and we now seem to always have them in the fridge. (Does anyone else keep their Snickers in the fridge?! I RECOMMEND IT). How would Snickers fair as an ice cream though? I was very keen to find out…
Well I can confirm that this stuff is like manna from heaven. It’s especially good if you let it melt a bit before tucking in. The caramel swirls are generous and the peanuts are chocolate covered (swoon!) so this is an ice cream that is particularly hard to share, but if you are feeling generous it makes a good addition for a picnic.
Keen to make the most of the early evening sun after work, we headed out to the park with a couple of our neighbours to fully road test both of the new ice cream tubs and discuss all things Love Island. I’m not much fun to take to the pub at the moment, but I can deliver a hamper of ice cream and some top notch Chris and Olivia based chat.
We were 50/50 split as to which of the two tubs we preferred, but the peanuts won it for me and meant the Snickers just about nudged it. If you’re a caramel fan, I think you’d probably like the Mars one slightly more. That being said if you’re going to Asda specifically to pick these up (which I unashamedly was) you may as well get both, right?!
The RRP is £3 but they were on offer for £2 each at my local Asda. Kerching! If we’d been eating them at home I’d have experimented with crafting delectable sundaes (or milkshakes? I bet they’d work amazingly as milkshakes) but as we were headed for the park next door I just took spoons and bowls. These really don’t need dressing up to be enjoyed!
These tubs will definitely be featuring in my next Food Favourites video but as the sun is back, for now at least, I didn’t want to wait to inform you of their wonder.
So grab a spoon! You’re in for a treat.
This post is sponsored by Mars Ice Cream, but all ice-cream loving enthusiasm is very much my own. You can find out more about how I work with brands here.
I have been looking for literally ANY EXCUSE AT ALL to use a jar of Joe & Seph’s salted caramel sauce in a recipe. In hindsight, now that I’ve tasted the sauce, I didn’t need to come across a recipe as an “excuse” – you can eat this stuff straight out the jar – but I’m glad I used it in this cheesecake as this sauce really is a thing of beauty.
If you’re not familiar with Joe & Seph’s, they’re an award winning gourmet popcorn company that can do no wrong. I’ve included their wares in loads of Food Favourites videos in the past (they’re the ones that made the infamous Marmite popcorn, but they’re also the folks behind the legendary gin and tonic popcorn as well as DOZENS of other clever concoctions) and whilst their range is magnificent and I’ve loved every flavour I’ve ever tasted, their original salted caramel popcorn is pretty hard to beat. When I realised you could buy the salted caramel sauce itself, I thought I’d died and gone to heaven.
But how would I use it? I could have just spooned it straight into my gob and blamed “cravings” but I’d fallen a bit in love with a Philadelphia advert that I kept seeing on TV for a salted caramel cheesecake, so this was what I chose to make. (Honestly, at one point I thought this advert was haunting me. Every time I turned on the telly it was there, begging me to cave and make it).
I essentially followed the Philadelphia recipe which I found on their website, except that I didn’t add pecans to the top and instead of making a salted caramel sauce I used the jar of Joe & Seph’s which I already had in the cupboard.
Hopefully I’m not breaking any laws by sharing my edited version of the recipe here (maybe if I say Philadelphia is the best and you should definitely buy Philadelphia I will get away with it?) but full credit for the main “base recipe” goes to Philadelphia. Although let’s also be honest, this is a very basic no-bake cheesecake recipe and most recipes you Google will essentially be the same.
- 250 g gingernut biscuits, blitzed to crumbs
- 90 g butter, melted
- Jar of salted caramel (obvs I’m recommending the Joe & Seph’s one that I used, but you can make your own salted caramel easily)
- 3 x 180 g cartons of Philadelphia Original (it’s important you stick to full fat for this, woo!)
- 200 ml whipping cream
- 5 tbsp caster sugar
- seeds of 1 vanilla pod or 2 tsp of vanilla extract
- Handful of popcorn to serve on top. (I used Joe & Seph’s peanut butter and chocolate popcorn for even more salty goodness)
1. Line the bottom and sides of a 23 cm spring form tin with parchment paper.
2. Mix the blitzed ginger biscuits and the melted butter together then tip in to the bottom of the lined tin, using the back of a wooden spoon or an angled palette knife to really push the biscuits base down. I like to use the base of a glass to really pack them in and smooth it all out. Then put this in to the fridge to firm up for 15 minutes or so.
3. Put the cream cheese into a large bowl with the cream, caster sugar and the vanilla and beat until smooth with an electric hand-held mixer.
4. Remove the tin from the fridge and spread two thirds of the salted caramel sauce onto the biscuit base. Then add the cheesecake mixture and carefully spread on top, smoothing it off nicely with an angled palette knife or the back of a spoon. Place the cheesecake in to the fridge for 2 hours or overnight to set. (I HIGHLY recommend you leave it overnight, it tastes considerably better the next day).
5. Once set, remove from the fridge and scatter the popcorn on top, then drizzle over the rest of the salted caramel to serve.
It really is that simple!
Now a fun extra thing you can also do is FREEZE THE CHEESECAKE. I cut a few slices and froze them to eat directly from the freezer as a cheesecakey ice-creamy treat and I do not regret it AT ALL. Frozen cheesecake is so so good, as the Americans will tell you. If you are going to eat the cheesecake frozen I’d recommend getting it out the freezer a few minutes before you want to serve it as it will be quite hard (like, battle through it with a fork hard – hence cutting the slices pre-freezing) but ST and I both agreed that as a frozen dessert it was particularly special. The popcorn doesn’t survive the freezer well so maybe remove this, but the sauce definitely does.
I wanted to also try it defrosted, but couldn’t stop myself from eating it frozen. So I’ll have to apologise, but I have no idea if it defrosts well. SORRY.
I implore you to spend this weekend making this cheesecake. You will thank me. I promise.
From a new “healthy” Hula Hoop discovery to the boozy brilliance that makes Pimms look positively stone age, there’s all sorts (albeit mostly ice cream/chocolate) in this month’s food fave vid!
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