These ice creams are insanely delicious and I must admit, they somewhat resemble frozen peanut butter cheesecake. Their texture is perfect, they slice/scoop wonderfully with an ice cream scoop, and they don’t melt – even after sitting out for an hour at room temperature.
Ingredients
- Heavy cream (36%) – 400 milliliters
- Peanut butter – 200 grams
- Mascarpone cheese – 100 grams
- Powdered sugar – 4 tablespoons
- Honey – 4 tablespoons
Preparation
Whip the heavy cream with powdered sugar until stiff peaks form. Then gently fold in the peanut butter – previously mixed with mascarpone cheese and honey. Transfer the mixture to a container, seal, and freeze. It’s best to let the ice cream sit at room temperature for 2-3 minutes before serving.
