Peanut butter and strawberry ripple ice cream

Peanut butter and strawberry ripple ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

For environmental reasons, I prefer to use a peanut butter that does not contain any palm oil, but I have yet to find an organic peanut butter with exactly the right texture suitable for this ice cream. The search goes on…

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
200g crunchy peanut butter
2-3 tablespoons Strawberry ripple

Method

  1. Make one quantity of the basic sweetened mix and prepare to the stage before cooling.
  2. Remove the hot ice cream mix from the heat and stir in the peanut butter. This needs to be well mixed.
  3. Leave to cool. You can do this the night before and leave in the fridge.
  4. Thoroughly stir the mix then pour into an ice-cream maker and churn.
  5. Layer the ice cream into a container, gently rippling it through with the strawberry ripple.
  6. Keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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