Peanut Butter Crunch Ice Cream

5
(2)
  • Cooking and Prep: 30 m
  • Serves: 10
  • Contains:

This ice cream recipe is the very first dessert recipe I made after I got married. After many years, it still remains one of my go-to easy and delicious desserts. (I mean, all you have to do is mention chocolate and peanut butter in the same sentence!)

Ingredients (8)

For the Bark

For the Ice Cream

Start Cooking

Make the Bark

  1. Melt the chocolate and peanut butter in a double boiler or microwave. Add in cornflakes and mix well. Spread mixture onto a Gefen Parchment-lined baking pan. Freeze and break into small pieces.

Make the Ice Cream

  1. To make the ice cream, place the pareve whipping cream in the bowl of your electric mixer and beat until stiff. Add eggs one at a time.

  2. Add in corn syrup, confectioners' sugar, and vanilla and mix. Add in peanut butter chocolate chunks and mix. (Optional: Reserve some pieces to garnish the ice cream when serving.) Freeze until ready to serve.

Credits

Photography: Moishe Wulliger and Chaya Berger

Styling: Renee Muller and Rachel Mintz



  • Rae Fischer

    Posted by Fischers |2021-09-02 19:40:16
    Replies:
    0
    0
  • Rae Fischer

    The whole family loves this recipe, although it could use a bit less vanilla... the crunch is also great with rice krispies!
    Posted by Fischers |2021-09-02 19:43:11
    Replies:
    0
    0
  • Rachel

    ingredients
    Posted by RFalk |August 19, 2021
    0
    0
  • Rivky

    corn syrup

    hi can i substitute the corn syrup for maple syrum, silan or honey - or anything else? Unless you know of where I can get corn syrup in Israel...
    Posted by Rivky37 |September 2, 2018
    Replies:
    sarah
    Most stores that sell American products. Shaarei Revacha has it.
    Posted by swolpin|September 2, 2018
    0
    1
  • Ita Rochel Russek

    substitute lotus for peanut butter

    any reason that I can't substitute lotus spread for the peanut butter?
    Posted by trochel |September 26, 2017
    Replies:
    Chaia Frishman
    Great question Ita Rochel. Lotus butter is a cookie base. Very starchy. It's cookies, after all. Peanut butter is protein based and a more moist consistency. In certain recipes (Like a bread sandwich) you can swap them out. For certain desserts in baking I wouldn't do it. This recipe can go either way. I would go for it, but note it might be a drop dry.
    Posted by Chaiaadmin|September 27, 2017
    0
    1
 
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  • Rae Fischer

    The whole family loves this recipe, although it could use a bit less vanilla... the crunch is also great with rice krispies!
    Posted by Fischers |2021-09-02 19:43:11
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Rachel

    ingredients
    Posted by RFalk |August 19, 2021
    0
    0
  • Rivky

    corn syrup

    hi can i substitute the corn syrup for maple syrum, silan or honey - or anything else? Unless you know of where I can get corn syrup in Israel...
    Posted by Rivky37 |September 2, 2018
    Replies:
    sarah
    Most stores that sell American products. Shaarei Revacha has it.
    Posted by swolpin|September 2, 2018
    0
    1
  • Ita Rochel Russek

    substitute lotus for peanut butter

    any reason that I can't substitute lotus spread for the peanut butter?
    Posted by trochel |September 26, 2017
    Replies:
    Chaia Frishman
    Great question Ita Rochel. Lotus butter is a cookie base. Very starchy. It's cookies, after all. Peanut butter is protein based and a more moist consistency. In certain recipes (Like a bread sandwich) you can swap them out. For certain desserts in baking I wouldn't do it. This recipe can go either way. I would go for it, but note it might be a drop dry.
    Posted by Chaiaadmin|September 27, 2017
    0
    1
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