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Relaxed Recipes

Chocolate peanut butter ripple ice-cream

autumn 2017

Chocolate Peanut Butter ripple ice-cream


1 cup organic milk (preferably not homogenised)

1 cup pure cream

¾ cup organic peanut butter (or nut or seed butter, crunchy or smooth)

¼- ? cup cacao melts (amount depends on how dark you like it)

½ cup rapadura sugar or honey

2 tbsp vanilla essence

¼ tsp seaweed salt



In a saucepan, simmer the milk, cream, peanut butter, cacao melts and sugar or honey over a medium heat, stirring until smooth.

Stir in the vanilla and salt and cool to room temperature.
Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions.
If you would like to add swirls to the mixture, pour half into a container and add extra peanut butter (plus melted cacao melts if desired) on top, then with a spatula, swirl it through the mixture.
Pour the rest of the ice cream on top carefully and repeat the swirling process again with additional peanut butter and melted cacao melts.
Place in the freezer until set.
Serve with a few roasted, chopped peanuts and enjoy!