Homemade Peanut Butter Chocolate Ice Cream!

Peanut butter chocolate ice cream is just so decadent. It's the type of dessert that you want to stop eating but you can't. You will find yourself spooning mouthful after mouthful, all the while hoping your stomach doesn't pop!

I feel like I should apologise in advance for my peanut butter choc ice cream. The dessert is so easy to make that it's dangerous. There isn't any fancy French Custard technique to master and no churning either!

Traditional Ice Cream V's My Cheat's Ice Cream

Traditional Ice Cream

A traditional ice cream base starts as a rich homemade egg custard or Creme Anglaise. A creme Anglaise is a thinner version of custard and includes lots of cream and sugar and many egg yolk to thicken the custard.

I do make traditional ice cream, but I really have to be in the mood. If you would like to make a more cheffy ice cream try my Licorice Ice-cream. This uses the French Creme Anglaise technique. Then the ice cream is churned until it's beautiful, light, and fluffy. If you are into Ice-cream making I would totally recommend a book by David Lebovitz called "The Perfect Scoop". He is an amazing chef and VERY fussy about his ice cream making skills.

Cheats Ice Cream

The other way to make ice cream is by cheating. This method combines cream and condensed milk as the base. Then built the recipe flavours up from there. The result is more like a semifreddo than a scoopable ice cream, but it's delicious and SO much quicker to make.

Why not hit the pin button, and save the recipe for later?

Other Peanut Butter Chocolate Ice Cream Topping Ideas

For the topping on this dessert, I have included Chocolate Ice Magic, Malteasers and crushed Scorched Peanut Bar.

If it was for a child's party I would have used the Chocolate Ice Magic and Reeces Pieces or Peanut M&M's for some bright yellow.

To make it look fancier you could decorate it with Chocolate Ice Magic, whipped cream, banana slices, some crushed pavlova kisses and flake chocolate.

From start to finish, I don't think I spent more than 5 minutes preparing and decorating my peanut brittle chocolate ice cream!

Straight out of the freezer, the ice-cream texture is quite firm, but it softens really quickly and becomes light and creamy. Demolding was simple too. I used a metal loaf tin to set the ice cream. Just prior to serving I filled the sink with hot water and immersed ¾ of the tin for 2 seconds. Then it was just a matter of turning the tin upside down just above the serving plate and pressing the centre of the tin.

Voila, homemade peanut butter & chocolate ice cream ready for decorating.

FAQ - Peanut & Chocolate Ice-Cream

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