Peanut Butter Ice Cream Recipe
Ingredients
| Vanilla dietary frozen dessert-12 ounces | ||
| Smooth peanut butter-1/3 cup plus 2 teaspoons | ||
| Graham crackers-4 -2 1/2-inch squares made into crumbs | ||
Directions
GETTING READY
1. In a medium bowl, place the frozen dessert and allow it to melt completely
2. Add the peanut butter to the bowl and blend well
3. Prepare a loaf pan by fitting a sheet of plastic wrap into the 3 1/2 x 7 1/2 x 2 1/4-inch loaf pan. Press the wrap as close to the interior of the pan as possible to eliminate air bubbles
4. Fill the pan with the frozen dessert mixture. Press down to ensure that there are no bubbles
5. Cover the pan and set aside till required to chill
MAKING
6. Spread the cracker crumbs on to the wax paper sheet
7. Life the chilled ice cream block of frozen dessert from the pan by lifting the edges of the plastic wrap
8. Peel off the plastic wrap
9. Press the crumbs with your hands onto the ice cream block till they adhere to the block
10. Wrap the block again in moisture- and vapor-proof wrapping
11. Return to freezer and freeze until firm.
FINALIZING
12. Carefully transfer the ice cream to a serving dish.
SERVING
13. Cut into 8 slices and serve 2 slices to a plate
1. In a medium bowl, place the frozen dessert and allow it to melt completely
2. Add the peanut butter to the bowl and blend well
3. Prepare a loaf pan by fitting a sheet of plastic wrap into the 3 1/2 x 7 1/2 x 2 1/4-inch loaf pan. Press the wrap as close to the interior of the pan as possible to eliminate air bubbles
4. Fill the pan with the frozen dessert mixture. Press down to ensure that there are no bubbles
5. Cover the pan and set aside till required to chill
MAKING
6. Spread the cracker crumbs on to the wax paper sheet
7. Life the chilled ice cream block of frozen dessert from the pan by lifting the edges of the plastic wrap
8. Peel off the plastic wrap
9. Press the crumbs with your hands onto the ice cream block till they adhere to the block
10. Wrap the block again in moisture- and vapor-proof wrapping
11. Return to freezer and freeze until firm.
FINALIZING
12. Carefully transfer the ice cream to a serving dish.
SERVING
13. Cut into 8 slices and serve 2 slices to a plate
Chef
