Chocolate Peanut Swirl Frozen Dessert

Name: Chocolate Peanut Swirl Frozen Dessert
Prep time: 30 min
Cook time: 510 min
Total time: 540 min
Yield: 8 Portionen
Ingredients: 2 cups whole milk; 1 cup half-and-half; 0.25 cup unsweetened cocoa powder; 1 cup egg substitute; 0.66666666666667 cup white sugar; 0.5 cups smooth peanut butter; 1 teaspoon vanilla extract; 1 pinch salt

Ice Cream

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Cook Time

9 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Chocolate Peanut Swirl Frozen Dessert is ready in 9 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chocolate peanut swirl frozen dessert is a delightful treat, perfect for a hot summer day or any time you crave a sweet indulgence. I've been making this recipe for years, and it's always a hit! The combination of rich chocolate and creamy peanut butter is simply irresistible. It's surprisingly easy to make with the Thermomix®, and the results are far better than store-bought. This recipe is ideal for birthdays or any celebration. It requires some chilling time, but the active preparation is quick and straightforward. Enjoy this creamy, dreamy dessert!

Ingredients (8 ingredients)

2 cups whole milk
1 cup half-and-half
0.25 cup unsweetened cocoa powder
1 cup egg substitute
0.66666666666667 cup white sugar
0.5 cups smooth peanut butter
1 teaspoon vanilla extract
1 pinch salt

Preparation (7 steps)

Combine Milk, Half-and-Half, and Cocoa Powder

Thermomix® Setting

8 min/129°F/Speed 2 54

Add 2 cups whole milk, 1 cup half-and-half, and ¼ cup unsweetened cocoa powder to the Thermomix bowl. Heat for 8 min./54°C/Stufe 2, stirring occasionally to prevent a skin from forming. Use the spatula to scrape down the sides of the bowl if needed.

480

Combine Egg Substitute and Sugar

In a separate bowl, whisk together 1 cup egg substitute and ⅔ cup white sugar until well combined. Set aside.

Temper Eggs and Thicken Mixture

Thermomix® Setting

7 min/185°F/Speed 2 85

With the Thermomix running at Stufe 2, slowly pour a small amount of the hot milk mixture into the egg substitute and sugar mixture to temper the eggs. Mix well, then pour the tempered mixture back into the Thermomix bowl. Cook for 7 Min./85°C/Stufe 2 until the mixture thickens enough to coat the back of a spoon. Use the spatula to scrape down the sides of the bowl if needed.

420

Add Peanut Butter, Vanilla, and Salt

Thermomix® Setting

30 sec/Speed 3

Turn off the heat. Add ½ cup smooth peanut butter, 1 teaspoon vanilla extract, and 1 pinch salt to the Thermomix bowl. Mix for 30 Sec./Stufe 3 until melted and combined. Use the spatula to scrape down the sides of the bowl if needed.

Cool and Refrigerate

Let the ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place the Thermomix bowl over an ice water bath if desired. Cover and refrigerate for at least 8 hours or overnight.

Churn in Ice Cream Maker

Pour the chilled base into an ice cream maker and freeze according to the manufacturer's instructions until the texture resembles soft-serve, about 20 minutes. This step is done outside of the Thermomix.