Peanut ice cream
No-churn vanilla ice cream layered with peanut brittle crunch
A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the ice cream
- 1 ⅛ lb evaporated milk
- 1 ⅛ lb fresh cream
- 6 ½ oz icing sugar
- 1 ½ tsp vanilla essence
For the variations
- 3 tbsp cocoa powder (optional)chocolate version
- 3 tbsp drinking chocolate (optional)chocolate version
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Method
0/9 doneStep 1: Freeze 1 ⅛ lb evaporated milk in its tin or a container for 8 hours.
480 minStep 3: Tip onto a greased tray, leave to cool and harden, then grind coarsely.
20 minStep 4: Beat 1 ⅛ lb fresh cream with half the 6 ½ oz icing sugar until light and fluffy.
4 minStep 5: Beat the frozen evaporated milk with the rest of the icing sugar until doubled in volume.
5 minStep 6: Mix the two together and fold in 1 ½ tsp vanilla essence with a wooden spoon.
Step 7: In a 4 litre rectangular ice-cream tin, make five layers of peanut crunch and ice cream, starting and ending with peanut crunch.
Step 8: Freeze overnight before serving.
480 minStep 9: Chocolate ice cream: add 3 tbsp cocoa powder and 3 tbsp drinking chocolate to the cream mixture. Cashew crunch ice cream: use 2 cups roasted cashews instead of peanuts.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 6 g
- Carbs
- 22 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peanut ice cream take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of evaporated milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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