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HAZELNUT BUTTER ICE CREAM WITH A CHOCOLATE ALMOND BUTTER SWIRL AND CHOCOLATE PEANUT BUTTER CHUNKS

I made this ice cream this week, I ain’t no food blogger so the picture isn’t very pretty (and taken on my phone) but this was incredible!

Chocolate PB Chunks

150g Dark Chocolate

3 Tablespoons Chunky Peanut Butter

A handful/to your preference roasted salted peanuts

Melt dark chocolate, stir through peanut butter until it’s melted and well incorporated, stir through peanuts. Scoop mixture into chocolate cup moulds and put in the fridge to set.

Hazelnut Butter Ice Cream

1 1/2 Cup Non Dairy Milk (I used soya, but nut/oat milks would also work)

1 Carton Alpro Single Cream

3/4 Cup Brown Sugar

1/4 Cup Hazelnut Butter

1 Can Full Fat Coconut Milk (placed in fridge over night)

1 Teaspoon Vanilla Extract

Add non dairy milk, alpro cream, hazelnut butter and sugar to a saucepan and melt in sugar over a medium heat. Transfer to a bowl and refrigerate until cold. Hazelnut butter may separate but this is fine, you’ll be mixing again soon!

Scoop out the cream from the top of the coconut milk and add to the bowl with vanilla extract, whisk to combine everything until no lumps remain.

Transfer to your ice cream maker and follow manufacturers instructions. Whilst it’s churning make your chocolate almond butter and chop up the PB Chocolate chunks into quarters.

Chocolate Almond Butter

3 Tablespoons Almond Butter

1 Tablespoon Cocoa 

1 Teaspoon Honey/Agave Nectar

2 Tablespoons Non Dairy Milk

Combine all ingredients into a jug and stir, cover and microwave to melt for 1 minute and stir again until well mixed.

TO ASSEMBLE!

Scoop enough ice cream out to cover the bottom of your container and then dot your PB choc chunks across this layer, I used about 1/5th of what I had made up. Then drizzle your Almond Butter mix over this layer, scoop some more ice cream over and keep layering up!

I made just over a liter of ice cream and it ONLY JUST fit into a liter container. I let it freeze over night but I think it would eat better a couple of hours after it’s been made because it was kinda icy over creamy, delicious nonetheless!