Choc Chip Peanut Butter Ice Cream

Looking for a delicious dessert? Well this recipe is mouth watering and definitely won't last long!

This recipe is gluten free and vegetarian friendly.

Choc Chip Peanut Butter Ice Cream:

3/4 of a cup of caster sugar 

1 1/4 cups of smooth peanut butter 

1 1/4 cups of full cream milk 

600ml thickened cream

1 1/2 teaspoons vanilla extract 

1 1/2 cups of chopped chocolate of your choice

1.In a bowl, use an electric mixer to combine peanut butter and sugar until smooth

2.Add milk and mix on low until sugar is dissolved (roughly around 2 mins)

3.Pour in the thickened cream and vanilla essence and beat until well combined and smooth

4.Pour into ice cream machine and churn for about 20-30 mins or until thickened 

5. A couple of minutes before you're ready to stop mixing and the chopped chocolate 

Then you can either eat it straight away as it will be of a soft serve consistency or put it in the freezer to let it get thicker.

This recipe can be achieved without an ice cream machine. To achieve the same result, follow steps 1-3 above. After your mixture is smooth add your desired chocolate and then put the mixture into the freezer. Then ever 2 hours you will need to thoroughly mix the ice cream ensuring you get out any ice crystals that form. You will need to do this roughly around 3 times until the mixture is a smooth and thick consistency.