Living in the UK for a year and then holidaying in America meant we’ve eaten more than our fair share of Ben & Jerry’s in the past year. Now that we’re back in Australia, it is much harder to come by, costs way to much when you can find it and the flavour selection just isn’t there. I understand it’s not all that cost effective to ship ice cream to the other side of the world, but sometimes we crave some chunky ice cream.
To solve this problem, I recently bought Ben & Jerry’s book. The hubby and I are a bit obsessed with peanut butter flavoured things, so naturally, that was the first recipe we decided to road test. I was trying to decide what chunks would work well with it and settled on Oreos. We were not disappointed! It’s lovely and creamy without needing a heap of egg yolks and didn’t freeze into a solid block the day after making it.
Peanut Butter Ice Cream with Oreo chunks
makes about 1 litre
2 cups cream
1/2 cup caster sugar
1 cup milk
1/2 cup smooth peanut butter
1/2 – 1 pack of Oreo’s (I used the whole pack)
Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar a little at a time. Pour in the cream and milk and whisk to combine. The sugar won’t entirely dissolve now, but will as the mixture chills later in the fridge.
Take 1 cup of the mixture and put into a separate bowl with the peanut butter. Mash with the whisk and stir to breakdown the peanut butter. Once evenly mixed in, pour back into cream mixture and whisk until well blended.
Chill in the fridge for a few hours. Give it a quick mix and then transfer to an ice cream maker and freeze according to manufacturers instructions. While the ice cream is freezing, break each Oreo into about 4 pieces (I tried smashing them in the bag with my pestle, but found that breaking them in my hands gave a better result).
When the ice cream is done, transfer it to a tub for the freezer and stir through the Oreo chunks. Put into the freezer to firm up for a few hours.