Peanut Butter & Chocolate Crunch Ice Cream!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus overnight freezing time
Cooking time: 0 minutes
- 500ml/1pint cream
- 400g/14floz. tin sweetened condensed milk, chilled
- 1 cup peanut butter
- 3/4 cup roasted, salted peanuts
- 200g/7ozs. chopped chocolate (I used a mix of milk and dark chocolate Easter eggs)
- 1/4 cup salted caramel sauce
Step 1 - Whip the cream until soft peaks form. Add the condensed milk and whip to incorporate. Then add the peanut butter and whip until you get a thick, billowy consistency that holds its shape.
Step 2 - Spoon in the peanuts and chocolate reserving a little of both to place on the top. Scoop into a freezer proof container and add extra chocolate shards, peanuts and caramel dabs on top. Freeze until set.