Homemade Peanut Butter Ice Cream Recipe
- 1 can (14oz/400g) Sweetened condensed milk
- 2 cups (480ml) Heavy cream, cold
- 1 cup (250g) Natural peanut butter
- 1/2 cup (70g) roasted peanuts
1. Roughly crush the peanuts.
2. Place cold heavy cream in a large bowl, whip to stiff peaks.
3. Add sweetened condensed milk, peanut butter and beat on low speed until incorporated, add ¾ of the crushed peanuts and fold.
4. Transfer into a container/dish, top with the remaining crushed peanuts and freeze for least 6 hours.
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can you make this vegan version without milk ?
ReplyMaybe it is possible with coconut milk, ill try to make it in the future.
Replyvery easy. I like it
Replyyeah
ReplySo I made this ice cream following the recipe to the letter, but it was so hard I couldn't even scratch the surface.😲 Seriously, I had to let it stand there on the kitchen table for 30 minutes before I could help myself to a serving.😧 My freezer is chilled to -18°c, the standard temperature for a household freezer. Did anyone else have this problem?
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