Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels


 
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Hi hi! Happy Friday! I’ve been working loads this week on some really fun projects I’m excited to share with you! All of them will be live in the next month or so, and I just sent the last thing off for approval - it’s a kind of weird feeling because I’ve shot about five things this week, but it feels like I have nothing to show for it because none of them are posted yet. Instead I’ll share this with you - it’s a Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. And it’s a massive mouthful, but in the best way possible.

This ice cream isn’t really something that you can scoop. It’s basically all kinds of yum stuff, held together by a philadelphia ice cream base. We’ve talked about Philadelphia style ice cream here before - it’s egg free, so it’s easy to make, and super super yum. You do need an ice cream machine to make it, but as far as preparing the base goes, it’s a super easy from scratch ice cream base. You should definitely try it.

As far as the yum stuff goes, there’s a whole lot of peanutty, sweet, salty, goodness. I really wanted to make a peanut butter ice cream, but when it came to churning it, things got weird and the mixture came out a super strange texture - likely from all of the oil in the peanut butter. A quick workaround was to ditch the peanut butter ice cream base, and replace it with a peanut butter swirl throughout the ice cream. I also added in a couple more things - some peanut brittle, which is sweet, and salty, and super delicious even on its own, and a healthy dose of salty, crunchy pretzels. This is super chunky ice cream. But it’s also super delicious ice cream. Don’t say I didn’t warn you.

A few wee tips:

  • You want to stay away from Natural peanut butter in this recipe as it will separate and freeze weirdly. Go for the stuff that comes out homogenous from the container. It stays smooth when you warm it and freeze it.

  • This is definitely more of a chunky ice cream than a smooth, scoopable one. Just bear this in mind if you make it - we ended up using a knife to cut slices and eat them with a spoon instead of trying to scoop it. The taste makes it 100% worth it, I promise!

  • The peanut brittle goes quickly, so you will want to have your baking soda all ready to go!

 

 

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base and peanut brittle from The Perfect Scoop

Peanut Brittle
1/2 tsp baking soda
180g light corn syrup (glucose, golden syrup or honey would work here too)
100g sugar
2 Tbsp water
225g Salted, roasted peanuts

Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste

Other Mix-ins
250g smooth peanut butter, warmed slightly in the microwave until it is a little runny
100g pretzels, chopped

 

- PROCESS -

PEANUT BRITTLE

Line a sheet pan with parchment paper or a silpat, and grease lightly with cooking spray. Measure out the baking soda, and sift if there are any lumps. Set aside ready to be used.

Place the corn syrup, sugar, and water in a heavy bottomed saucepan. Bring to a heavy boil, then add the peanuts. Cook, stirring frequently with a rubber spatula, until the mixture reaches 300°f / 149°c.

Remove from the heat and add the baking soda, stirring quickly to combine. Working quickly, transfer the mixture onto the prepared baking sheet, and spread with the spatula into a thin layer.

Leave the brittle to set, before breaking up into chunks and chopping coarsely. Store in an airtight container or use immediately.

ICE CREAM BASE

Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. In the last 5 minutes of churning, add in the peanut brittle and chopped pretzels.

 
ASSEMBLY

Place a loaf pan in the freezer. Once the ice cream has finished churning, remove it from the machine. Layer a third of the mixture into the loaf pan, then drizzle over about a third of the warmed peanut butter, swirling with a knife. Repeat the layering process, layering up ice cream and peanut butter, until you have used up all your ice cream mixture - leave some peanut butter swirl on the top.

Press a piece of wax paper directly against the surface of the ice cream, and freeze until solid, ideally overnight.

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Strawberry Shortcake Macaron Philadelphia Style Ice Cream


 
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream

Hi hi! We just realised that today is #nationalicecreamday (who decides these things?!), so thought would be a perfect time to share this recipe we shot a while back! Jase and I have been meaning to throw the leftovers from our Macaron making into an ice cream for a while now, and finally got around to it! We found that we always have a lot of little bits and bobs floating around after we finish shooting - never quite enough to do anything with, but too much to throw away. Enter macaron ice cream!

This is somewhat of a non recipe recipe in that I am not going to give you specific proportions or recipes for the mix-ins. You can literally just throw whatever you have into the base, layering up mix ins with the churned ice cream. I did something similar with this S’mores ice cream last year, using up leftovers from these macarons, but we haven’t added shells to the mix before, which turned out to be a great idea, as they added a lovely chewy texture to the ice cream. We used the rest of the leftovers from these Strawberry Shortcake macarons, so layered the base up with the pink shells and the strawberry filing, along with the pie crumb to give an additional texture element. The creamy base paired perfectly with the chewy shells, crunchy crumb, and sweet strawberry ripple - I think that throwing random ingredients at an ice cream base is going to be my new go to (watch this space - there’s a peanut butter pretzel situation coming your way soon where I utilised this exact technique)

Let’s take a quick sec to talk about Philadelphia style ice cream because I get a lot of questions about it whenever I post about it! Basically, it differs to a traditional ice cream base in that it is not custard based, so doesn’t have any egg yolks, but it also doesn’t require the making of a custard. You simply dissolve the sugar into the cream, then incorporate in the milk and vanilla, and churn it up. The result is a slightly lighter ice cream, both in flavour and in colour, but it is super simple to make, and by removing the step of making and chilling the custard, which often puts people off, it is a great wee mini shortcut to take to get ice cream faster! I always use David Leibovitz’s recipe from his book - it’s a great go to and so easy to make variations of!

A few wee tips:

  • There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can.

  • This is absolutely a choose your own adventure situation - add whatever you like to it!

  • Don’t forget to freeze your ice cream bowl if your machine requires it!

  • This would also work great with a no-churn ice cream base! (here is a link to a base - please excuse the super old pics!)

 

 

Strawberry Shortcake Macaron Philadelphia Style Ice Cream

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base Slightly adapted from The Perfect Scoop

Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste

Strawberry Shortcake Macaron Mix-ins
Leftover strawberry filling from Strawberry Shortcake Macarons
Leftover Pie Crumb from Strawberry Shortcake Macarons
Leftover Shells from Strawberry Shortcake Macarons
Pink and White Sprinkles to finish (optional)

 

- PROCESS -

ICE CREAM BASE

Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions.

 

ASSEMBLY

Layer about a third of the churned ice cream into the loaf pan. Top with a few dollops of the strawberry filling, add 3-4 broken up macaron shells, and sprinkle with a handful of the pie crumb. Add another third of the ice cream, and repeat the layering process. Add the final third, and then garnish with a few macaron shells, a couple of dollops of filling, and some pie crumb.

Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight.

Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream

Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell


 
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate

Hiii! Sorry it’s been a bit more quiet around here than usual - things got a bit busy, and I dropped the ball on my regular posting I was doing so well with! We had a couple of hectic weeks, which meant I burnt through the backlog of posts I like to have as a wee buffer, annnnnd suddenly I had nothing to post! Whoopsies. I spent last week making our good friend’s wedding cakes (there were five layer cakes), and I can’t wait to share them all with you - I shot all of them and will write up a few things I learnt along the way in terms of time management and recipe planning for if you ever also want to make five cakes in two days in a shoebox apartment!

This recipe is a bit more simple than five layer cakes in two days, and it’s one I have had knocking round in my head for a while now - raspberry and white chocolate ice cream pops! I got a fancy set of ice cream moulds last year (if you get them, be aware that a ‘set of two’ as listed gives you four pops worth, so don’t get 3 sets like me and end up with 12), and I love love love how they look and the shape that they give the ice cream, so I have been itching to use them again!

I also discovered philadelphia style ice cream last year by way of David Leibovitz’s book and I am low key obsessed with it. It churns up super creamy (and super white), and doesn’t require the making of a custard base. I upped the flavour by adding some freeze dried raspberry powder, then added a raspberry ripple made with frozen raspberries which I turned into a sauce and reduced down. Once they were frozen I dipped them in a white chocolate magic shell, which is super easy to make - you essentially just melt together white chocolate and a neutral oil, and it sets amazingly smoothly and solidly on the pops. I love the flavour of the raspberry ice cream, and the ripple gives a delicious variaton in texture, and you really can’t go past a snappy white chocolate shell to tie everything together.

A few wee tips:

  • These are great even without the raspberry sauce, but if you want to take the extra time, it’s a super delicious step! You may end up with a bit extra, but it is amazing on ice cream.

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • I found the easiest way to get the ripple into the ice cream was to pop it into a piping bag fitted with a bismarck tip, and kind of inject it in. If you don’t have an open top ice cream pop mould you could also stir some of the raspberry sauce through to make a ripple, then add it to your moulds.

  • If you wanted to make this just as a regular ice cream, you could layer the ice cream base and the raspberry sauce in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I loaded these up with sprinkles - I used these ones from Sprinkle Pop!

 

 

Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell

- Makes about 8 pops, depending on the size of your mould -

Ice Cream Base adapted from The Perfect Scoop

Raspberry Ripple Sauce
1000g frozen raspberries
150g sugar
120g water
Small pinch of Salt

Raspberry Philadelphia Style Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
30g freeze dried raspberry powder
1/2 tsp vanilla bean paste
250g (1 cup) whole Milk

White Chocolate Magic Shell
600g white chocolate, chopped
120g neutral oil such as grapeseed or sunflower

Sprinkles to finish (optional)

 

- PROCESS -

RASPBERRY RIPPLE SAUCE

Combine all ingredients in a medium saucepan. Heat over a medium heat, stirring often with a wooden spoon. Bring to the boil and cook for 10-12 minutes, breaking down the raspberries with the spoon as you stir. Continue to cook until the fruit has mostly broken down. 

Remove from the heat. Pass the fruit through a sieve, pressing down with the back of a spoon to squeeze as much juice out as possible. Discard the solids.

Clean the pot, and return to the stove. Add the strained juice. Cook over medium heat, stirring constantly, until thick and syrupy. Transfer to an airtight container and place in the fridge until completely chilled.

 

RASPBERRY PHILADELPHIA STYLE ICE CREAM BASE

Combine 250g(1 cup) of the cream, sugar, salt and freeze dried raspberry powder in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

ICE CREAM POP ASSEMBLY

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While it is churning, transfer about 2/3 of the raspberry sauce to a piping bag fitted with a bismarck tip or small round piping tip. Once the ice cream base has churned, divide it evenly between your ice cream pop moulds, leaving a small amount of room in each to account for the space taken up by the raspberry sauce.

Insert the piping tip into the ice cream, and pipe a blob of sauce. Repeat a few more times per ice cream pop - you are essentially injecting the sauce into the pop.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

WHITE CHOCOLATE MAGIC SHELL

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops. 

FINAL ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell. 

Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, sprinkle with sprinkles, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another hour or so until frozen solid. Store leftovers in an airtight container in the freezer. 

A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate