Friday, 17 July 2015

No-churn peanut caramel cheesecake ice cream

So, this is what I did with the leftover unsatisfactory honey peanut brittle I made the other week. If you don't happen to have unsatisfactory honey peanut brittle in the house, don't go out of your way to make it - use some bought honey roasted peanuts or peanut brittle or even a chopped up Daim bar or something. But the caramel cheesecake ice cream is good just plain too. If I wasn't going to add the peanut brittle, I'd add a little pinch of sea salt flakes to the mixture, for a nice balance.

No-churn peanut caramel cheesecake ice cream (serves 6-8)

280g soft cream cheese (or 300g or 250g - the standard tub in your neck of the woods)
300ml double cream
400g milk caramel (the type you make by boiling a can of condensed milk, but I used a ready made one)
1tbs vanilla
3tbs dark rum (or brandy/whisky/bourbon)
2 good handfuls roughly chopped peanut brittle

Whisk the cream cheese, double cream, caramel, vanilla and rum to soft peaks. Fold in the peanut brittle. Freeze.

This one freezes harder than my usual no-churn ice creams, so take it out of the freezer 5-10 minutes before scooping.


leaf (the indolent cook) said...

Looks decadent! And I like that it is a no-churn recipe.

grace said...

excellent. i'm so glad you found a delicious use for your brittle. :)

Deb in Hawaii said...

And this was a brilliant use for the peanut brittle! ;-)


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