Summer got a little early this year. So, we take the opportunity to prepare delicious ice cream. Needless to say, it remains our favorite dessert when the weather is nice.
Preparing good ice cream, well flavored and with the perfect texture can seem laborious. With the right tips, this is not the case. The recipe that I propose to you is magic. I made it and redone it, with all possible and imaginable flavors and the result is always perfect. The secret, sweetened condensed milk and whipped cream. Nothing more. No need for an ice cream maker or turbine, in a few minutes you have the perfect ice cream, which you just have to let set in the freezer.
I love B&J’s peanut butter ice cream, the one with the big chunks from Reese’s. In fact, I love Reese’s. These are chocolate covered peanut butter treats. With a nice salty taste, it’s delicious. Now you don’t have to cross the ocean to eat Reese’s. You can find them quite easily. As a result, we can take the opportunity to prepare an ice cream.
This recipe is a few months old. I had then chosen to present my ice cream as a cake, a bit like a vienneta. It can be presented in a container and served in balls.
Peanut butter ice cream and Reese’s without an ice cream maker:
130g peanut butter (plain)
300g sweetened condensed milk (Régilait)
400 g full cream
1 pack of Reese’s (8)
Mix peanut butter and condensed milk.
Whip the cold cream into whipped cream.
Gently add the cream, using a spatula.
In a soft cake tin, put a layer of mousse, then 4 Reese’s, mousse, 4 Reese’s and finish with mousse.
Reserve in the freezer until the next day.
Melt a little milk chocolate and decorate the ice cream. Add peanuts.
Serve in slices.
To finish: choose a silicone mold or film a classic mold to be able to unmold.
If you want, you can put the ice in a tub and just add the Reese’s Chunks. Serve in balls with melted chocolate and peanuts.
I used a pack from Reese’s. That’s the minimum. Do not hesitate to plan a little more.
To find it easily, I simply go to my Action store.