Try Homemade Peanut Butter Chocolate Ice Cream!
I feel like I should apologise in advance for my peanut butter chocolate ice cream, it’s just so decadent. It’s the type of dessert that you want to stop eating but you can’t. You find yourself spooning mouthful after mouthful all the while hoping your stomach doesn’t pop!
The dessert starts with an easy homemade peanut butter ice-cream. I started with the basic base recipe I use with all my ice-creams, just cream and condensed milk. I hate the traditional ice-cream making method, I find it so tedious.
This is the quickest most decadent ice cream you will make! Try stopping at one serve!
- 600 gm Thickened cream
- 220 gm sweetened condensed milk
- 310 gm crunchy peanut butter
- 1/4 tsp salt
- 120 gm choc bits
- 2 TBS chopped peanuts
- Chocolate Ice Magic (to taste)
- 150 gm peanut brittle or scorched peanut bars (use a rolling pin to crush them a little prior to opening)
Add the cream, condensed milk, peanut butter and salt to the TM bowl. Combine 10 sec/Speed 3.
Scrape down the bowl and ensure no peanut butter has stuck to the bottom of the TM bowl.
Replace the lid but not the MC. You need to watch the cream carefully so it does become over beaten. Beat 20-30sec/Speed 3.
Pour the ice-cream into a metal loaf tin and sprinkle the choc bits over the ice-cream (They will sink a bit) Refrigerate overnight.
Just prior to serving, fill the sink with hot water.
Place the tin in the hot water for 2 seconds.
Turn the ice cream out onto a serving tray and decorate as desired
If you want to serve the ice cream with a scoop remove the loaf tin from the freezer 10 minutes prior to serving. The nutrition information is given for the ice-cream component only, not toppings.
The fun part is decorating the frozen dessert and turning it into a delicious masterpiece. Ice magic was used to give the peanut butter ice-cream a crunchy, chocolate topping. I crushed some peanut brittle balls and sprinkled it over the chocolate. This gives the dessert an extra caramel and chocolate crunch. Finally, I wanted to make the peanut flavour stand out a little more so I sprinkled more crushed peanuts over the dessert.
It was an EPIC tasting dessert that is SO SIMPLE to make!
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 3/4 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.
With summer coming why not pin this recipe for a cooling dessert treat!
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