Description
A toasted milk ice cream base loaded with hefty ribbons of chewy fudge and roasted peanut butter.
It's a decadent and slightly more complex take on the classic PB+chocolate pairing.
Instructions
- The night before, prepare the toasted ice cream base as well as the fudge and peanut butter mix-ins.
- Churn the ice cream base
- [Into a cold container] In layers, spread ice cream, then spread fudge and peanut butter evenly. Repeat until everything is used up.
- Place in freezer to harden
Bases
- 1 batch
Mix-ins
- 0.5 batches
- 0.5 batches
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 264 kcal | 3,702 kcal |
| Total fat | 16.5 g | 231.9 g |
| Saturated fat | 8.8 g | 123.7 g |
| Trans fat | 0 g | 0.5 g |
| Carbohydrates | 25.8 g | 361.6 g |
| Sugars | 22 g | 309 g |
| Fiber | 1.2 g | 16.7 g |
| Protein | 5.7 g | 80.3 g |
