No Churn Peanut Butter Ice Cream.

This is the base no churn ice cream recipe for all the combinations of my frozen brownie / peanut butter / chocolate delights!

INGREDIENTS:

Halve these amounts if you are making the filling my Brownie Peanut Ice Cream Sandwiches.

150g peanut butter - smooth or crunchy, whatever sort you like

110g sweetened condensed milk

250g double cream

big pinch of salt flakes (you can use whatever salt you like but posh flakes are good here)

HOW TO:

• Weigh the peanut butter into a large mixing bowl.

• Weigh the sweetened condensed milk into the mixing bowl.

• Mix the peanut butter and the condensed milk together until they’re smooth.

• Weigh the cream into the bowl and beat with an electric whisk until the mixture is lump-free and has thickened.

• Sprinkle the salt over and fold in.

• Scrape into a freezable container and freeze, overnight is best but a minimum of 5 hours.

• If you’re using this recipe for my peanut & brownie ice cream fold in the crumbled brownie and swirl through chocolate syrup before freezing.

• If you’re using this recipe for piped ice cream sticks it will make approximately 12.

• If you’re using this for my brownie peanut ice cream sandwiches halve the above amounts and spread the unfrozen mix between the brownie layers.