Peanut Butter and Chocolate Chunk Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
Creamy peanut butter ice cream with thin, snappy chunks of homemade peanut-chocolate, made in a churn without eggs.
Always check the labels of the products you use.
Method
- 1
Peanut base. Warm the milk, sugar, syrup and salt in the saucepan until the sugar has dissolved, then take off the heat and whisk in the 130 g peanut butter until completely smooth.
- 2
Cool. Whisk in the cold cream and chill for at least 4 h. Peanut butter thickens the base, so whisk again before churning.
- 3
Make the chunks. Melt the milk chocolate in the heatproof bowl over barely simmering water, stir in the 40 g peanut butter and spread thinly on the lined tray. Freeze until hard, then chop into small chunks.
- 4
Churn. Churn the peanut base for 20-25 min, until thick.
- 5
Fold and freeze. Fold through the frozen chunks, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
Free sugars
24.7 g per serving
49.4 % of the 50 g daily maximum · 98.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small tray lined with baking paper
- heatproof bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 8.4 g |
| Carbohydrate | 33.8 g |
| of which sugars | 30.4 g |
| of which free sugars | 24.7 g |
| Fat | 34.8 g |
| of which saturates | 17.3 g |
| Fibre | 1.5 g |
| Salt | 0.52 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
