Peanut butter ice cream loaf

Prep: 15 mins, Cooking: 0 By Food24
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Tap for method

Ingredients (3)

1 kg ice cream — low fat
50 ml peanut butter
50 g peanuts
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Method:

Line a loaf tin with cling wrap and set aside. Divide the ice-cream into two equal portions, leave the first in the freezer and spoon the second half into the bottom of the mould.

Knock the mould lightly against a counter top to remove air bubbles and place in freezer until firm. Once the ice-cream has hardened remove from the freezer along with the second half of the ice-cream.

Spoon the peanut butter down the moulded ice-cream and top with the second half of ice-cream, knock on counter again, cover with cling wrap and place in freezer.

To serve, turn onto serving tray, remove cling wrap and scatter with peanuts, slice into 10 even sized pieces with a hot knife and serve. 

* Low fat ice cream is found in most Supermarkets.

Reprinted with permission of Weigh-Less.



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