Thai · Dessert
Thai Roasted Peanut Ice Cream
A no-churn Thai-style ice cream built on the roasted peanut flavours found in Bangkok street-cart peanut ice cream sandwiches, enriched with coconut milk and condensed milk for a dense, nutty, salty-sweet scoop.
$1
20 minsPrep
5 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
419Calories
8.1gProtein
35.2gFat
19.9gCarbs
17.5gSugar
1.5gFiber
275mgSodium
71mgChol
17.8gSat Fat
291mgPotassium
124mgCalcium
0.9mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chang Thai Lager
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Dry-roast the peanuts for the base in a dry pan over medium heat for 4-5 minutes, tossing until fragrant and lightly darkened, then cool and roughly chop.
2
In a small bowl, whisk the condensed milk, peanut butter, coconut milk and salt together until completely smooth.
3
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
4
Fold the condensed milk mixture into the whipped cream in three additions, keeping as much air in the mixture as possible.
5
Fold through the chopped roasted peanuts (22g) until evenly distributed.
6
Pour the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
7
Freeze for at least 6 hours or until firm enough to scoop.
8
Scoop into two dishes, scatter the reserved 5g roasted chopped peanuts over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, whipped to soft peaks
- 55g55g Condensed Milk
- 22g22g Peanut, dry-roasted and roughly chopped
- 12g12g Peanut Butter, natural, unsweetened
- 15g15g Coconut Milk
- 1g1g Salt
- 5g5g Peanut, dry-roasted, chopped, for topping, garnish, 1
