Peanut Butter Ice Cream
Peanut butter does two jobs here. Folded into the base it brings flavour and the fat that keeps the ice cream creamy. Left as a ribbon it does not freeze, because there is barely any water in it, so it stays a soft seam through a firm scoop. That contrast is the dessert.
- Prep
- 20 min
- Rest
- 8 h
- Total
- 8 h 20 min
- Servings
- 8
- Level
- Easy
- Per serving
- 420 kcal
Ingredients
Makes: about 1 l, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Loosen the peanut butter
Warm 120 g for 20 seconds in the microwave until pourable, so it folds easily into the cream. Keep the other 80 g for the ribbon.
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Step 2: Whip the cream
Whip the cold cream to firm peaks. Chill the bowl and beaters — warm cream will not hold air.
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Step 3: Make the base
Stir the condensed milk with the warm peanut butter, salt and vanilla until smooth, then fold it into the cream from underneath.
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Step 4: Layer in the ribbon
Spread a third of the mixture in a container, dot spoonfuls of peanut butter over it, and repeat three times. Draw a knife through once — no more, or it all blends.
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Step 5: Scatter the peanuts
Top with chopped roasted peanuts. Raw peanuts soften in ice cream and taste underdone.
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Step 6: Freeze 8 hours
Press film onto the surface and freeze at least 8 hours. The ribbon stays soft, exactly as it should.
Tips & variations
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Tip
Use peanut butter with no sugar or palm oil — 100% peanuts. Sweetened versions make it cloying, since condensed milk is already very sweet.
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Tip
Half a teaspoon of salt sounds like a lot, but salt is what turns a sweet mass into the taste of peanuts. Without it the ice cream reads flat.
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Variation
With a chocolate ripple: pour 100 g of melted chocolate in a thin stream into the cold mixture and it sets into flakes, like stracciatella.
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Storage
Two weeks in the freezer. Thanks to the fat in the peanut butter it stays soft and needs little standing time before scooping.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 420 kcal | 3,360 kcal |
| Protein | 8 g | 64 g |
| Fat | 30 g | 240 g |
| Carbohydrates | 30 g | 240 g |
Approximate values calculated from standard ingredient data.
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