I don’t make this ice cream often, because I won’t publicly implicate myself and admit to how much of it I actually ingest by myself! Anything with peanut butter is a real weakness of mine, and if it’s crunchy peanut butter, even more! I know you and your family will relish this as much as we all do.
Peanut Chew Ice Cream
- Cook & Prep: 1 h
- Serving: 20
Peanut Butter Drizzle
For the Dough
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all dough ingredients together by hand or in a mixer.
Press onto a 9x13 inch baking pan lined with Gefen Easy Baking Paper.
Bake for 15 minutes.
Let it cool and set aside.
For the Ice Cream
Beat egg whites until stiff peaks form, gradually adding 1/3 cup of the sugar.
In the same bowl of the mixer, beat yolks with remaining 1/3 cup of sugar until light and lemony.
In another bowl, beat non-dairy whipped topping in the same bowl until soft peaks form.
Combine all three mixtures together by hand.
For the Drizzle
Mix all drizzle ingredients together in a small saucepan until boiling and well blended.
This makes a lot of drizzle. You can freeze leftovers for future use, or just make half.
Spread half of the ice cream on top of the cooled crust.
Drizzle the peanut butter sauce on top.
Carefully spread the remainder of the ice cream over this, and drizzle the rest of the syrup on top.
Freeze until ready to serve.
I sometimes pour the entire ice cream recipe on the crust, drizzle the peanut butter syrup over it, and gently marbleize throughout the ice cream. Yum. Also, if you prefer your desserts less sweet, cut the sugar to a scant 1/2 cup in the ice cream.
Photography: Lisa Monahan
Styling: Chanie Nayman