Course Only Video
Course Only Video
Related CoursesThe Whole Scoop
If you look up peanut butter in the Flavour Bible, literally the book I cannot do what I do without, you will see that CHOCOLATE, especially dark milk, is one of its top flavour pairings. Voila. The end pretty much.
I have often been known to take a late night trip to our local Baskin and Robbins to pick up a litre or two of their Choc Peanut Butter ice cream, but no more! This is it. Better than 'IT'...in fact. But you knew that if you are in this course! Enjoy.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 120 Grams Peanut Butter Recipe
- 200 Grams Chocolate dark BUY
- 1 Tin sweetened condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 600 Milliliters Cream BUY
Place small spoonfuls of peanut butter on to a plate (using half of the peanut butter), freeze for at least 30 minutes. Chill the rest of the peanut butter.
Place chocolate into the Thermomix bowl. Melt 7 minutes/40°C/speed 1. Scrape bowl occasionally to ensure chocolate is beneath the blades.
Add condensed milk, EVOO and vanilla and blend 20 sec/speed 6. Scrape bowl and repeat. Set aside.
Without cleaning the bowl, place cream into bowl and whip 15-30 sec/Butterfly/speed 4 or until the cream is holding soft peaks.
Remove the Butterfly and place the milk mixture back into the bowl and blend 3 sec/speed 6.
Fold through with a spatula and pour into your Ice Cream Churner. if using.
When almost finished churning add chilled peanut butter. Scrape into an insulated container and freeze, layering in the frozen lumps of peanut butter.
Thermomix method; Pour mixture directly into an insulated container and swirl through peanut butter. Freeze for at least 4 hours.
Serve with gold chocolate ice magic to take it to the next level!
This recipe can be seen if you sign up for the related course. Join the course to get access!