When you were looking for a recipe without knowing it and suddenly came across it. And he doesn’t stop until he does. Have you been through this? This one Peanut and Brownie Ice Cream is one of those cases.
I was actually looking for some cake pop ideas and for some reason ice cream appeared in front of me. And just the way we like it: a simple base with a stronger flavor.
Originally it called for using an ice cream maker, but you can do it without it. If you want to use the machine, you can too! If you like chocolate peanuts, this ice cream is for you!
Peanut Ice Cream and Blended Brownie Without an Ice Cream Maker
Makes: 1 L
- 200 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 49% fat)
- 395 g condensed milk (01 can/box)
- 120 g peanut butter paste (wholemeal without sugar; 1/2 cup.)
- 05 mL vanilla extract (or essence)
- 100 g brownie or cake of your choice (in small pieces)
1 cup: 250mL | 1 tablespoon: 15mL.
- Whip chilled cream until stiff peaks form.
- Mix the condensed milk and whipped cream, mix carefully.
- In a bowl mix the peanut butter with the vanilla. Add about 1/3 of the whipped cream and condensed milk. Stir well.
- Add half of the cake pieces to the whipped cream and condensed milk, you don’t need to stir much.
- Place in a container with a lid, alternating the two creams: peanut and whipped cream to make the mixture. And add the rest of the cake pieces too. Repeat layers until finished. Cover.
- Place in the freezer for at least 6 hours.
- Adapted: Peanut Butter Brownie Ripple Ice Cream.
- Brownie: I made half the recipe for Nigella’s Quick Brownie, there will be half the cake left over.
- Milk cream: if you want it to be less sweet, use 300g cream instead of 200g.
- Peanut butter: It’s not the peanut butter we’re used to, this spread is 100% peanuts and sugar-free. It can already be found in some markets, in confectionery and food supplement stores.
