Vegetarian Ice Cream
Philly Peanut Butter Cookie Ice Cream
A peanut butter cookie ice cream made with powdered peanut butter.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 40 g | 2 tbsp | powdered peanut butter | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 240 ml | 1 cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| Mix-ins | |||
| 1 | 1 | chocolate covered peanut butter biscuit cakes, broken into pieces | |
Ingredients
Mix-ins
Method
- Blend everything except the double cream on high for 1 minute.
- Pour the mixture out of the blender and whisk in the double cream.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 357 kcal
- Fat
- 25 g
- of which saturates
- 15 g
- Carbohydrate
- 26 g
- of which sugars
- 22 g
- Fibre
- 1 g
- Protein
- 7.9 g
- Sodium
- 100 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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