Homemade Peanut Butter Chocolate Chip Ice Cream

This is the easiest Homemade Ice Cream recipe ever! No churning and no machine required!

If you ever thought making your own Ice Cream is impossible or difficult, think again! This is the easiest Homemade Ice Cream recipe ever. I know you may think this Ice Cream cannot possibly be as good as the professional made ones or the good store bought ones, but I can guarantee you that it is just as good if not better and it is o so creamy and o so easy!!

Once you get the basic recipe right, you can really make any flavour of Ice Cream. I really like the Peanut Butter Chocolate Chip Ice Cream because it reminds me of Reeses Peanut Butter Cups...yummy!

Homemade Peanut Butter Chocolate Chip Ice Cream

2 Cups (500ml) Full Cream
1 tin Condensed Milk - you can half this if you want it to be less sweet
4 tbsp Crunchy Peanut Butter
1 cup (250g) Chocolate Chips

Whip the cream till it forms soft peaks. In a seperate bowl mix the Condensed Milk, Crunchy Peanut Butter and Chocolate Chips together. Fold into the Whipped Cream. Pour into container and freeze for at least 6 hours. Take it out of freezer 5 minutes before you serve it.

Now that you have mastered this easy Homemade Peanut Butter and Chocolate Chip Ice Cream, you can try different flavours. I will post some more flavours as I make them. Enjoy!

Exotic Mango Sorbet

The other day I was outside in my garden, relaxing and just enjoying the sunshine. Ok, seriously, if you have to know, I was weeding! Terrible job! Like that was not bad enough, this Mango falls off the tree and hit me on the head! So I figured if life throws me Mangoes, I will make Mango Sorbet!

It is such an easy recipe and the sorbet is really tasty and refreshing - even the kids will love it! You can also easily convert it into a cocktail - Exotic Mango Sorbet with a twist (read on)..

Exotic Mango Sorbet



EXOTIC MANGO SORBET

12 Mangoes (this will make about 2L) - cut in cubes
1/2 cup Sugar Syrup
1 tin Coconut Cream
1 medium size Pineapple - peeled and sliced

Cut the mangoes in cubes and freeze them for about 3-4 hours. If you freeze them overnight, take them out for half an hour before use. 
Put frozen mangoes into a blender with the sugar syrup and blend. If you do use the store bought frozen mangoes, you might have to add some more sugar syrup as they are not as sweet.
Add the pineapple and coconut cream and blend till slushy.

Pour into a container and freeze. It can be served after about 2-3 hours in the freezer. Take out for 5 minutes before dishing.

Absolutely delicious!

EXOTIC MANGO SORBET with a TWIST

After blening all the ingredients in the blender, add a tot or two of Coconut Rum (Malibu or other)  to the sorbet and mix. Pour into Coctail glasses and enjoy!

Exotic Mango Sorbet with a Twist