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Marbled Peanut Choco & Peanut Crunch Ice Cream Recipe | Menguy’s
0 min
10 min (excluding chilling time)
Recipe
For 4 persons :
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500 ml high-quality vanilla ice cream
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3 generous tbsp Menguy’s Peanut Choco
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1 handful Menguy’s Unsalted Roasted Peanuts (coarsely crushed)
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A few dark chocolate shavings
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Remove the vanilla ice cream from the freezer 5 to 10 minutes before starting so it reaches a workable consistency.
Drop generous dollops of Peanut Choco directly onto the surface of the ice cream.
Using a small spatula or a knife, swirl the mixture in a “figure-8” motion to create melting ribbons without fully blending the two textures.
Fold in half of your crushed Menguy’s roasted peanuts for a crunchy surprise in every bite.
Return the container to the freezer for about 15 minutes to set the marbling.
Scoop out beautiful rounds into bowls. Sprinkle the remaining peanuts and dark chocolate shavings over the top just before serving.
For an even meltier, more irresistible texture, slightly warm the Peanut Choco in a double boiler before swirling it into the ice cream. You can also mix things up by adding a drizzle of salted butter caramel.
