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!)

Directions

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

Recipe tags

Bark Chocolate Chocolate bark Esther Ottensoser Frozen desserts Ice cream Ice cream with crunch Peanut butter

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Reviews

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Rachel

2 years ago

ingredients

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Rivky

5 years ago

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…

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sooymous

Reply to Rivky

5 years ago

Most stores that sell American products. Shaarei Revacha has it.

Ita Rochel Russek

6 years ago

substitute lotus for peanut butter any reason that I can’t substitute lotus spread for the peanut butter?

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Cnooymow{shman

Reply to Ita Rochel Russek

6 years ago

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.