For the brittle, line a baking tray with a nonstick baking mat or baking paper. Heat the sugar, Coca-Cola, syrup and butter in a pot over low heat. Stir until the sugar has dissolved and the butter has melted. Once the mixture is smooth, turn the heat up to medium and cook until the sugar mixture reaches 120°C on a sugar thermometer. It should take about 15-20 minutes. Stir in the peanuts and cook until the mixture reaches 140°C. Pour the mixture out on to the lined tray and leave it to set at room temperature for at least an hour until hard. Break into bite-size pieces and store in an airtight container in single layers until needed.
For the syrup, combine all of the ingredients in a small saucepan over low heat. Stir until the sugar has melted. Turn the heat up to medium and simmer the mixture for 15 minutes. Allow to cool.
For the ice cream, remove the vanilla ice cream from the freezer and allow it to thaw for about 15 minutes until slightly soft. Drizzle the cooled cola syrup on top and ripple it in with a spoon. Place it back in the freezer to firm up for at least 30 minutes.
To serve, top each sugar cone with a scoop of the cola ice cream and garnish with a peanut brittle shard.
The recipe makes more peanut brittle than what is needed for the ice creams. Eat the rest as a treat or finely chop it and scatter it over flapjacks, waffles and chocolate desserts.
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