.jpg)
AND MAGIC SHELL
Very creamy ice cream with a magic shell. Yum! This chocolate magic shell recipe has two ingredients, so super easy and quick to make. The flavors of this ice cream are strongly peanut butter with a little bit of vanilla ice cream notes.
Since the loaf pan does not have a lid, cover with plastic wrap. My sweetened condensed milk is lower carb but tastes very similar to the real thing. You could also make a peanut butter magic shell but I thought that would be a bit much, plus chocolate and peanut butter flavors are a favorite of many people.
You can use a standing mixer with a whisk attachment to whip the cream. This is a no churn ice cream, but you can certainly use an ice cream maker if you have one. Homemade ice cream tastes so good.
INGREDIENTS:
13/4 cups heavy cream (425 mL)
1 tsp vanilla extract (5 mL)
3/4
cup peanut butter (175 mL)
Blender Condensed Milk:
1/4
cup boiling water (60 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp salted butter (30 mL)
1 cup whole milk powder (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
4 tbsp allulose (60 mL)
1/2
tsp vanilla extract (2 mL)
Magic Shell:
3/4
cup sugarless chocolate chips (175 mL)
2 tbsp coconut oil (30 mL)
INSTRUCTIONS:
A
large glass loaf pan of 9 or 10 inches (23 or 25 cm) is ideal. Place in the freezer to chill the pan.
In
large bowl, whisk together cream and vanilla extract. Beat with hand mixer or immersion blender
(which I used) until stiff peaks form rather than soft peaks.
Add condensed milk and peanut butter.
Mix on lower speed until combined and smooth. Pour into loaf pan. Freeze.
It will freeze solid. I microwave it
for 1 minute and then let it sit until I could easily scoop the ice cream. Enjoy with Magic Shell. See Helpful Hints below for the easiest way
to serve this dessert.
Condensed milk: In blender, combine boiling water, unsalted
and salted butter, whole milk powder, liquid sweetener, allulose and vanilla
extract. Blend until smooth. If necessary add 1 tbsp hot water at a time
until the condensed milk has the right silky smooth consistency just like real
condensed milk.
Magic Shell: In cereal bowl, combine chocolate chips and
coconut oil. Stir to combine. Nuke in 30 second increments until the
chocolate melts and you’re able to stir it all together into a smooth, homogenous
mixture.
Helpful Hints: Freeze ice cream until still scoopable. Scoop ice cream into serving dishes such as ramekins and top with Magic shell. Place in the freezer. While having dinner let the ice creams sit at room temperature for 20 to 30 minutes and enjoy! It will take a long time for the Magic Shell to melt, so do not worry about that – it will still be a shell after defrosting and then also for at least 20 minutes thereafter.
If you are not fond of peanut butter, you can use any other nut butter that you prefer. Cashew butter would be the most neutral, I think, but a bit higher in carbs.
Yield: 9 servings
1
serving
433.0
calories
9.8
g protein
38.2
g fat
0.2 g fiber
9.8 g net carbs