Peanut Butter and Chocolate Chunk Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Creamy peanut butter ice cream with thin, snappy chunks of homemade peanut-chocolate, made in a churn without eggs.
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Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small tray lined with baking paper
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 8.4 g |
| Carbohydrate | 33.8 g |
| of which sugars | 30.4 g |
| of which free sugars | 24.7 g |
| Fat | 34.8 g |
| of which saturates | 17.3 g |
| Fibre | 1.5 g |
| Salt | 0.52 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 130 g smooth peanut butter
- 300 ml whole milk
- 100 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 420 ml double cream
Chunks
- 100 g milk chocolate, chopped
- 40 g smooth peanut butter
- 1
Peanut base. Warm the milk, sugar, syrup and salt in the saucepan until the sugar has dissolved, then take off the heat and whisk in the 130 g peanut butter until completely smooth.
- 2
Cool. Whisk in the cold cream and chill for at least 4 h. Peanut butter thickens the base, so whisk again before churning.
- 3
Make the chunks. Melt the milk chocolate in the heatproof bowl over barely simmering water, stir in the 40 g peanut butter and spread thinly on the lined tray. Freeze until hard, then chop into small chunks.
- 4
Churn. Churn the peanut base for 20-25 min, until thick.
- 5
Fold and freeze. Fold through the frozen chunks, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
