top of page

No Churn Chocolate Ice Cream with Salty Candied Peanuts

  • Writer: The Rainbow Team
    The Rainbow Team
  • Jul 18, 2015
  • 2 min read

Base from Martha Stewart

Makes ~1 1/2 liters

Ingredients:

2 cups heavy cream

1 can sweetened condensed milk (I used fat free, but any type would work)

50 grams / 1 3/4 ounces (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavour)

1 tablespoon vanilla extract

1 1/4 cups Salty Candied Peanuts (recipe below)

Directions:

In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside

In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form

Once cream is ready, gently fold 1/3 of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined; fold in candied peanuts

Pour ice cream into a regular-sized loaf pan or ice cream storage container; wrap well with seran warp or tin foil and freeze for 6 hours or overnight

Salty Candied Peanuts

Makes 2 1/2 cups

From Baking Bites

Ingredients:

150 grams / 5 1/8 ounces (1 cup) chopped peanuts, roasted and unsalted

110 grams / 3 3/4 ounces (~1/2 cup) granulated sugar

4 teaspoons water

2 1/2 grams (1/2 teaspoon) table or kosher salt

Directions:

Line a baking sheet with parchment paper and set aside

Cook peanuts, sugar and water in a small heavy duty sauce pan over medium high heat, stirring regularly until sugar begins to caramelize

When mixture begins to bubble, stir quickly until sugar is completely crystalized (it will appear very sandy and dry), about 3 minutes

Continue to cook while stirring constantly until sugar re-melts and turns a dark golden brown (~3 minutes); be careful not to burn

Remove from heat and stir in salt

Spread nuts out onto prepared baking sheet and allow to cool for at least 10 minutes; break peanuts up into small chunks and place in an airtight container until ready to use (up to two weeks)

Source: keepitsweetdesserts.com

 
 
 

Comments


RSS Feed

NOU BESKIKBAAR!

Kruie van Toeka tot Nou - DIE BOEK deur Dr. Chris Pitzer is NOU beskikbaar!

Prys: R399 / boek

Koerierkoste in SA: R80

 

Rainbow Gospel Radio

Rainbow Gospel Radio is the Mission Radio for the World.

We currently have listeners in 180 countries around the globe.

Rainbow Gospel Radio broadcasts via the internet and has no demographic restrictions.

Click on the link to tune into Rainbow Gospel Radio.

Why braai alone when you can have fun with family and friends?

Sponsor an Hour

Rainbow Gospel Radio invites you to sponsor an hour and invest in missionary work worldwide. Your contribution will help to spread the Word of God around the globe.

Yummy

Yummy is Rainbow Gospel Radio's recipe group on Facebook.We have more than 15 000 delicious recipes on our blog and if you need a recipe, you can just post in Yummy and admin will gladly provide the link. If we don't have the recipe you are searching for, we will find it for you!

 

The Rainbow Story

A vision from God became a reality....

 

Click on the link to read the Rainbow Story, which includes Nico Liebenberg's testimony and illustrates the amazing grace of our Heavenly Father.

Please reload

New on the Blog

bottom of page