Either make it as one big tub for scooping, or turn it into decadent ice cream sandwiches, like we've done here.
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Yields:
2 L.
Cal/Serv:
239
Ingredients
4
large egg whites
250g
light brown soft sugar
284ml
buttermilk
300ml
double cream
2tsp.
vanilla bean paste or extract
125g
crunchy peanut butter
45g
chopped white chocolate
3
handfuls broken up pretzels
Directions
Step 1In a large bowl, using a handheld electric whisk, beat egg whites until stiff. Gradually whisk in light brown soft sugar until thick and glossy.
Step 2In a separate bowl, whisk buttermilk and double cream with vanilla bean paste or extract until it just holds its shape (don’t over whisk or the ice cream will be chalky). Quickly whisk in crunchy peanut butter, then fold in the meringue mixture.
Step 3Spoon ⅓ of the mixture into a freezer-proof container, sprinkle over chopped white chocolate and a handful of broken up salted pretzels. Repeat twice more with remaining cream mixture and equal quantities of chopped chocolate and pretzels. Cover and freeze until solid. Makes about 2 litres.
*PREGNANT WOMEN, INFANTS AND THE ELDERLY ARE ADVISED TO EAT PARTIALLY COOKED EGGS ONLY IF THEY HAVE THE BRITISH LION STAMP
To make your own soft pretzels, check out our pretzel recipe.
If you like this, you'll love our salty-sweet chocolate bark.
Per serving:
Calories: 239
Fibre: 1g
Total carbs: 20g
Sugars: 18g
Total fat: 16g
Saturated fat: 8g
Protein: 5g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
