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This ice cream recipe is the very first dessert recipe I made after I got married. After many years, it still remains one of my go-to easy and delicious desserts. (I mean, all you have to do is mention chocolate and peanut butter in the same sentence!)
4 ounces (115 grams) semi-sweet chocolate
1/3 cup Gefen Peanut Butter
1–2 cups cornflakes
1 (16-ounce/450-gram) container pareve whipping cream
4 pasteurized eggs
2 tablespoons Gefen Corn Syrup
1/2 cup Gefen Confectioners’ Sugar
2 teaspoons Gefen Vanilla
Melt the chocolate and peanut butter in a double boiler or microwave. Add in cornflakes and mix well. Spread mixture onto a Gefen Parchment-lined baking pan. Freeze and break into small pieces.
To make the ice cream, place the pareve whipping cream in the bowl of your electric mixer and beat until stiff. Add eggs one at a time.
Add in corn syrup, confectioners’ sugar, and vanilla and mix. Add in peanut butter chocolate chunks and mix. (Optional: Reserve some pieces to garnish the ice cream when serving.) Freeze until ready to serve.
Photography: Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz
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ingredients
corn syrup hi
can i substitute the corn syrup for maple syrum, silan or honey – or anything else? Unless you know of where I can get corn syrup in Israel…
Most stores that sell American products. Shaarei Revacha has it.
substitute lotus for peanut butter any reason that I can’t substitute lotus spread for the peanut butter?
Great question Ita Rochel. Lotus butter is a cookie base. Very starchy. It’s cookies, after all. Peanut butter is protein based and a more moist consistency. In certain recipes (Like a bread sandwich) you can swap them out. For certain desserts in baking I wouldn’t do it. This recipe can go either way. I would go for it, but note it might be a drop dry.
The whole family loves this recipe, although it could use a bit less vanilla… the crunch is also great with rice krispies!