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Peanut butter & chocolate no-churn ice cream
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60g natural, unsweetened peanut butter
30g clear honey
100g double cream
Tiny pinch sea salt flakes
For the chocolate swirl
20ml double cream
10g clear honey
20g dark chocolate, chopped
1. Get 2 nice glasses (any tumbler will do) or silicone moulds ready. In a small bowl, mix the peanut butter for the ice cream with the honey, then add the double cream, and mix until it thickens and becomes homogenous, to the texture of thick custard.
2. Add a tiny pinch of sea salt flakes, fold in and transfer to your serving glasses – they should be large enough to allow for the chocolate swirl, so don’t fill more than ¾ full.
3. For the chocolate swirl, boil the cream and honey in a very small saucepan (weuse a small coffee pot or milk warmer). As soon as it boils, remove from the heat, add the chocolate and stir until fully melted.
4. Spoon the mixture into the centre of the glasses or peanut butter mixture. Use your spoon to swirl it once or twice, but don’t overmix as you want to keep the distinct light swirl. Cover and place in the freezer for at least 2 hours, or until firm. Take the ice cream out of the freezer about 5 minutes before serving, to soften slightly.
Cook’s tip This recipe makes 2 generous portions. It could serve 3-4 if a smaller portion is required.
Typical values per serving:
This recipe was first published in January 2022.