If there’s one thing we love about summer it’s that you really don’t need an excuse to eat ice cream. Hot weather? Give us cold stuff. Grey weather? Let’s pretend it’s sunny and eat ice cream …. see, anything will work! Alexandra Dudley has come up with the goodies by teaching us how to make slightly alcoholic no churn peanut and chocolate ice cream. The recipe we never knew we needed and now can’t live without. ICE ICE BABY.
We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @alexandradudley and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.
I N G R E D I E N T S
150g crunchy peanut butter
100g runny honey
4tbsp alcohol (Cointreau works well)
4 eggs, separated
100g caster sugar
300ml double cream
50g grated dark chocolate
50g roughly chopped chocolate
75g chopped salted peanuts
WHAT YOU NEED
Electric whisk
Mixing bowls
1lb loaf pan or medium sized freezer safe dish