Short Description: Rich, no-churn chocolate peanut butter ice cream with a healthy dose of caramel!
Duration: 3 hrs
Serve: 4
Ingredients:
Preparation:
Duration: 3 hrs
Serve: 4
Ingredients:
- 1 ½ cups thickened/whipping cream
- ½ cup sweetened condensed milk
- ¼ cup cocoa powder
- 1 cup peanut butter chips
- ½ cup dulce de leche
- 200g peanut butter
- 4 waffle cups
- 400g dark choc (melted)
- 400g chopped peanuts
- Choc Sauce to drizzle
- 200ml Whipped cream to decorate
- X4 maraschino cherries
Preparation:
- Combine your cream and sweetened condensed milk in a large mixing bowl and mix using a stand mixer or hand mixer until you reach stiff peaks.
- Add cocoa powder and continue beating until well combined. Fold in peanut butter chips and ¼ cup dulce de leche.
- Transfer half to a deep baking tin. Add the rest of the dulce de leche and then add the rest of the ice cream. Freeze for at least 2-3 hrs.
- Dip the top of the waffle cups in melted chocolate and sprinkle chopped peanuts on top. Chill for 20 min.
- Spread peanut butter on top of ice cream when you take it out of the freezer and then drizzle chocolate sauce. Sprinkle rest of the chopped peanuts on top.
- Scoop ice cream into waffle cups, top with whipped cream and a cherry.
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