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