Hi hi! Happy Friday! I’ve been working loads this week on some really fun projects I’m excited to share with you! All of them will be live in the next month or so, and I just sent the last thing off for approval - it’s a kind of weird feeling because I’ve shot about five things this week, but it feels like I have nothing to show for it because none of them are posted yet. Instead I’ll share this with you - it’s a Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. And it’s a massive mouthful, but in the best way possible.
This ice cream isn’t really something that you can scoop. It’s basically all kinds of yum stuff, held together by a philadelphia ice cream base. We’ve talked about Philadelphia style ice cream here before - it’s egg free, so it’s easy to make, and super super yum. You do need an ice cream machine to make it, but as far as preparing the base goes, it’s a super easy from scratch ice cream base. You should definitely try it.
As far as the yum stuff goes, there’s a whole lot of peanutty, sweet, salty, goodness. I really wanted to make a peanut butter ice cream, but when it came to churning it, things got weird and the mixture came out a super strange texture - likely from all of the oil in the peanut butter. A quick workaround was to ditch the peanut butter ice cream base, and replace it with a peanut butter swirl throughout the ice cream. I also added in a couple more things - some peanut brittle, which is sweet, and salty, and super delicious even on its own, and a healthy dose of salty, crunchy pretzels. This is super chunky ice cream. But it’s also super delicious ice cream. Don’t say I didn’t warn you.
A few wee tips:
- You want to stay away from Natural peanut butter in this recipe as it will separate and freeze weirdly. Go for the stuff that comes out homogenous from the container. It stays smooth when you warm it and freeze it.
- This is definitely more of a chunky ice cream than a smooth, scoopable one. Just bear this in mind if you make it - we ended up using a knife to cut slices and eat them with a spoon instead of trying to scoop it. The taste makes it 100% worth it, I promise!
- The peanut brittle goes quickly, so you will want to have your baking soda all ready to go!
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels
- Yield: Makes one litre / one quart / one loaf pan worth 1x
Description
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels
Ingredients
Peanut Brittle
- ½ tsp baking soda
- 180g light corn syrup (glucose, golden syrup or honey would work here too)
- 100g sugar
- 2 Tbsp water
- 225g Salted, roasted peanuts
Ice Cream Base
- 500g (2 cups) heavy Cream
- 150g (¾ cup) granulated sugar
- pinch of kosher salt
- 250g (1 cup) whole milk
- ½ tsp vanilla bean paste
Other Mix-ins
- 250g smooth peanut butter, warmed slightly in the microwave until it is a little runny
- 100g pretzels, chopped
Instructions
PEANUT BRITTLE
- Line a sheet pan with parchment paper or a silpat, and grease lightly with cooking spray. Measure out the baking soda, and sift if there are any lumps. Set aside ready to be used.
- Place the corn syrup, sugar, and water in a heavy bottomed saucepan. Bring to a heavy boil, then add the peanuts. Cook, stirring frequently with a rubber spatula, until the mixture reaches 300°f / 149°c.
- Remove from the heat and add the baking soda, stirring quickly to combine. Working quickly, transfer the mixture onto the prepared baking sheet, and spread with the spatula into a thin layer.
- Leave the brittle to set, before breaking up into chunks and chopping coarsely. Store in an airtight container or use immediately.
ICE CREAM BASE
- Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved.
- Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
- Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering).
- Churn the ice cream base in your ice cream maker according to manufacturer's instructions. In the last 5 minutes of churning, add in the peanut brittle and chopped pretzels.
ASSEMBLY
- Place a loaf pan in the freezer. Once the ice cream has finished churning, remove it from the machine. Layer a third of the mixture into the loaf pan, then drizzle over about a third of the warmed peanut butter, swirling with a knife. Repeat the layering process, layering up ice cream and peanut butter, until you have used up all your ice cream mixture - leave some peanut butter swirl on the top.
- Press a piece of wax paper directly against the surface of the ice cream, and freeze until solid, ideally overnight.
Notes
Ice Cream Base and peanut brittle from The Perfect Scoop
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