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8 ratings, avg : 4.63

Easy-peasy peanut butter ice cream, no churning or stirring needed. With pieces of chocolate cream-filled chocolate cookies. And a super quick mocha (chocolate and coffee) fudge sauce to pour all over it. How ‘bout that?

It’s still summer. The temperature is way better than it was a week ago, a full two degrees lower in the house – thank goodness – but it’s still summer. The cicadas outside are making some serious noise, the dog is sprawled on the cool tiles fast asleep, and I don’t feel like leaving the house unless I really really have to. These are all signs of summer. Thankfully, because it’s cooler inside the house now, about 28 degrees C (yeah) and there is a breeze, I’ve actually left my horizontal position on the couch and started pottering around doing some work. I don’t do summer. I hate the heat. I know, I live in the wrong country. Everyone is going on about how sad they are that summer is almost over. I am grinning on the inside and rubbing my hands together in glee. Autumn, I can’t wait for you to get here. Don’t mind them all. I love you.

So while I wait in gleeful anticipation for the first day I feel like putting a long sleeved t-shirt on, I will continue to do the –very- few things I actually like about summer. Like make and eat ice cream. Yes. This is good. Unfortunately I didn’t get round to making some “proper”, custard based ice cream in the machine this year, mostly due to lack of space in the freezer for the machine’s bowl thingy. But hey, there’s still time, we’ll see.

For now, here is a very easy recipe for a creamy and luscious ice cream that doesn’t need to be churned or stirred or whipped or beaten or anything. You lightly whisk the ingredients and then just pop the mixture into the freezer. It’s peanut butter flavoured (one of my favourite!) and has chunks of chocolate biscuits with a chocolate cream filling. I say biscuits with the English meaning of the word. This is a classic type of cookie in Greece, closer to what you would call a wafer cookie in the US. I think. But not like the wafers that have that criss cross pattern and are sort of layered. Wafer as in oreo cookie. Gah, it’s so hard to keep track of all the different words each country uses for food stuff. Anyway, we’re talking about a biscuit/cookie that has two hard and crunchy chocolate discs with a chocolate cream filling sandwiched in the middle. So basically oreos with chocolate cream in the middle. Glad we got that cleared up.

To go with the ice cream I made a quick and easy fudge sauce, which is basically chocolate and coffee. So I called it mocha. It’s delish. And the recipe might come in handy in future since the sauce goes with all sorts of desserts and is ready in two minutes. Try it. You can taste the coffee! (this is a good thing).

If you have a slow cooker you could also make these two toppings which would take this ice cream to a whole new level… Bourbon Butterscotch Sauce and Chocolate Covered Peanuts. Yikes.

So what’s your favourite homemade ice cream flavour?


For the ice cream

1/2 cup + 1 Tbs (135 ml) sweetened condensed milk

6 Tbs + 2 tsp (100 ml) heavy cream

50 gr cream cheese, room temp

6 Tbs peanut butter, 100% natural

1/4 tsp salt

5 wafer cookies with chocolate cream filling (or any chocolate cookie you like)

For the mocha sauce

2 Tbs evaporated milk

1 tsp instant coffee granules (I used the Gold type)

125 gr milk chocolate, roughly chopped

Show me more ideas and suggestions

I used 100% natural peanut butter and I think it makes a difference here. The natural kind is quite oily and I feel this adds to the creaminess of the ice cream, so try and use this sort rather than regular pb.

Step 1

For the ice cream: In a freezer-proof bowl whisk the sweetened condensed milk, cream, cream cheese, peanut butter and salt till smooth.

Step 2

Break up the cookies and add them to the mixture. Mix until incorporated, cover the bowl with cling film and pop in the freezer. To serve you want to leave the bowl out for 10-20 minutes so the ice cream softens slightly.

Step 3

For the sauce: Combine the evaporated milk and coffee granules in a microwave safe bowl, and stir well. Add the chocolate. Melt on high power at 20 second intervals, mixing well in between (3-4 times, so total of about 1 to 1 ½ minutes). Stir well so any lumps melt away. Let cool slightly, pour over the ice cream and serve. If the sauce is too thick, thin it out with extra evaporated milk and pop it in the microwave for a few more seconds till it reaches the desired consistency.

8 ratings, avg : 4.63

So, what do you think? Leave me a comment!

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