Blue Umbrella Official November 2016 issue | Page 9

COOKING HACKS PEANUT BUTTER CHOCOLATE RIPPLE NO CHURN ICE-CREAM By Elisabet h M. Ingredients: condensed milk, mix until incorporated. 6 Tablespoons of creamy peanut butter 3. Spoon 1/3 of ice-cream into a freezer safe container. Layer half on the melted peanut butter on top of this. Then layer half of the melted chocolate chips. Spoon another 1/3 of the ice-cream on top of previous layer. Layer the rest of the peanut butter and chocolate chips. Spoon the rest on the ice-cream on top. Submerge a butter knife into the ice-cream and run it up and down the length of the container to ?swirl? the sauces. 2 Tablespoons of chocolate chips 2 cups of heavy cream 7 oz. sweetened condensed milk 1 teaspoon of vanilla Instructions: 1. Melt, on low heat, 4 Tbls. of peanut butter in a small saucepan. In another small sauce pan melt, on low heat, the chocolate chips. Once melted remove from heat and set to the side to cool. 2. Put the heavy cream in the mixer or large bowl, beat until stiff peaks form. Add the vanilla and 2 the Tbls. of peanut butter. Mix until incorporated. Add sweetened 4. Cover tightly and freeze for six hours or overnight. ENJOY! 9 Alpha Omega St udent Newslet t er