Vanilla Ice Cream with Peanut Butter Chocolate Chunks
This vanilla ice cream needs no eggs and no cooked custard. You whisk lactose-free cream and milk with sugar and vanilla, then churn the mixture in an ice cream maker. Just before it’s ready, two crumbled Fody Peanut Butter Chocolate Quinoa Bars go in.
Equal amounts of cream and milk give an ice cream that is creamy without being too rich. Both need to be lactose-free: regular milk contains a lot of lactose and is high in FODMAPs.
Method
- Whisk the cream, milk, sugar and vanilla extract together in a bowl until the sugar has completely dissolved.
- Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, usually for 20 to 30 minutes. If your machine has no built-in compressor, the bowl must be frozen solid beforehand.
- Meanwhile, chop or crumble the bars into small pieces. When the ice cream is almost firm, add them and let the machine churn for about a minute more.
- Straight from the machine, the ice cream has the texture of soft-serve. For a firmer set, transfer it to a lidded container and freeze overnight. Let it soften for 5 to 10 minutes before scooping.
Tips
- Caster sugar dissolves faster in the cold mixture. Granulated sugar works too, but you need to whisk for longer, or the ice cream will be grainy.
- The mixture makes just over a litre and expands as it freezes. If you have a small ice cream maker, halve the quantities.
- In a well-sealed container, the ice cream keeps for about a week in the freezer. After that it loses some of its creaminess, and the pieces of bar lose their crunch.
