Bread and Better

Bread and Better

Sunday, 14 July 2013

Peanut Butter Ripple Ice Cream

This weekend I was invited to a BBQ to celebrate my friend's dogs' birthday (true story) and as its been so hot and sunny I decided to make some ice cream to take with me. I am not the world's biggest fan of ice cream, but I am obsessed with peanut butter, so when I saw how easy it was to make this recipe I couldn't not try it.
   All you need to make this delicious summer treat is 1ltr of double cream, 8 big spoonfuls of peanut butter (I used smooth but crunchy would probably be better), 1 can of condensed milk and a teaspoon of vanilla extract. Now all this might sound like a heart attack in a bowl, but trust me a little goes a long way and you could always serve it with some fruit (such as bananas or strawberries) to make yourself feel like you are being slightly healthy!
   Heat 300ml of the cream with peanut butter until combined and smooth and then leave to cool. Whisk the rest of the ingredients to soft peaks and then put into a freezer proof container. Ripple through the peanut butter and then freeze for at least 8 hours. I would suggest leaving it out for at least 15 minutes before you want to eat it as it will be rock hard when you take it out of the freezer.
    If you are not a peanut butter fan you could always replace it with some stewed fruit, chocolate or some chopped nuts.

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