Chinese · Dessert
No-Churn Chinese Peanut Ice Cream
A dense, nutty no-churn ice cream built on whipped cream and condensed milk, swirled through with roasted peanut butter and finished with crushed roasted peanuts for crunch - a home-style frozen treat found at Chinese dessert stalls and night markets.
$1
15 minsPrep
0 minsCook
405 minsTotal
EasyLevel
Nutrition per serving
436Calories
8.5gProtein
34.8gFat
24.2gCarbs
21.8gSugar
1.5gFiber
212mgSodium
71mgChol
16.4gSat Fat
292mgPotassium
124mgCalcium
0.8mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chinese Rice Wine Cocktail (Huangjiu-based)
local
Jasmine Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill a small loaf tin or freezer-safe tub in the freezer for 15 minutes before starting.
2
In a cold bowl, whip the 90g heavy cream with a hand-mixer to soft peaks, about 2-3 minutes - stop before it turns grainy.
3
In a separate bowl, whisk together the condensed milk, peanut butter, brown sugar, salt and vanilla extract until completely smooth and no streaks remain.
4
Fold the whipped cream into the peanut butter mixture in two additions, using a spatula and a gentle cut-and-fold motion to keep as much air in as possible.
5
Pour the mixture into the chilled tub, smooth the top, and scatter the crushed roasted peanuts over the surface, pressing them in very lightly.
6
Cover with a lid or cling film pressed onto the surface and freeze for at least 6 hours, ideally overnight, until firm enough to scoop.
7
Let the tub sit at room temperature for 3-5 minutes before scooping into 2 portions of 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, whipped to soft peaks
- 55g55g Condensed Milk
- 28g28g Peanut Butter, smooth, roasted
- 16g16g Peanut, roasted and roughly crushed, 1
- 8g8g Brown Sugar
- 0.5g0.5g Salt
- 2g2g Vanilla Extract
