• 500 gr. of vegetable cream for whipping sugar
  • 250 gr. of peanut butter
  • 75 gr. of dark chocolate
For the crunchy topping:
  • 50 gr. of flour
  • 35 gr. of margarine
  • 1 tbsp sugar
  1. The first thing we will do to prepare our ice cream is to whip the cream. Remember that the cream must be very cold for it to rise. In addition, it is advisable to whip the cream in a previously cooled metal bowl.
  2. When the cream is whipped, carefully add the peanut butter, mixing with the help of a tongue. I used Bell Plantation’s PB2 Powdered Peanut Butter and hydrated it into a slightly creamy paste. If your peanut butter is especially thick, you can add a little non-dairy milk to it before mixing it with the cream. Finally, we chop the chocolate and add it to the mixture.
  3. We place our ice cream in a container with a lid (I used a normal tupperware) and leave it in the freezer. After 30-45 minutes, remove from the freezer and stir the ice cream to break the ice. We will repeat this same operation 2 or 3 more times.
  4. To accompany our ice cream, we will prepare a crisp with the flour, butter and sugar. Heat the oven to 180º and place the three ingredients in a bowl and mix them with one hand until crumbs remain. Arrange the crumbs on parchment paper and bake until golden brown. It is recommended to stir a couple of times during cooking so that all the crust is baked evenly. Let cool before serving with the ice cream.
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