Peanut Butter Ice Cream,

with Chocolate Kataifi Ribbons

Peanut Butter Ice Cream, with Chocolate Kataifi Ribbons

Prep Time: 20 minutes
Freeze Time: 12 - 24 hours
Serves: 4
Difficulty: Medium

Ingredients

Peanut Butter Ice Cream Base:
¾ cup Darryl’s Peanut Butter
1 cup thickened cream
1 cup full cream milk
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt

Chocolate Kataifi Ribbon:
1 tablespoon Darryl’s Peanut Butter
80g kataifi pastry (store-bought, thawed if frozen)
20g butter
100g dark or milk chocolate
2 tablespoons thickened cream

Method

1. Prepare the Chocolate Kataifi Ribbon:

   A.   Roughly chop the kataifi pastry into short strands.
   B.   Melt the butter in a pan over medium heat. Add the kataifi and cook, stirring frequently, until golden, crisp, and crunchy.
   C.   Remove from heat and let cool slightly.
   D.   Melt the chocolate with the cream (microwave or stovetop) until smooth.
   E.   Stir through the Darryl’s Peanut Butter.
   F.   Fold the toasted kataifi into the chocolate sauce. Set aside — it should be gooey but textured.

2. Make the Ice Cream Base:

   A.   In a bowl, whisk together Darryl’s Peanut Butter, cream, milk, condensed milk, vanilla, and salt until smooth and fully combined. 
   B.   Taste and adjust sweetness or salt if needed.

3. Using a Ninja Creami (recommended):

   A.   Pour the ice cream base into a Ninja Creami pint container.
   B.   Freeze flat for 12–24 hours, until completely solid.
   C.   Spin on Lite or Ice Cream mode.
   D.   Re-spin once if needed for creaminess.
   E.   Create a well down the centre and spoon in the chocolate kataifi ribbon.
   F.   Use Mix-In mode to ripple through without fully blending.
   G.   Serve immediately or refreeze for a firmer scoop.

Alternate Step 3. No Ice Cream Machine:

   A.   Pour the ice cream base into a freezer-safe container.
   B.   Freeze for 1 hour, then stir vigorously.
   C.   Repeat stirring every 30–45 minutes for 3–4 hours, until thick and creamy.
   D.   Once semi-set, gently fold through spoonfuls of the chocolate kataifi ribbon to create ribbons.
   E.   Freeze until firm but scoopable.

Tips & Variations

• For extra crunch, reserve some kataifi and sprinkle on top when serving
• Use milk chocolate for a sweeter result, dark chocolate for balance
• If the kataifi ribbon firms too much, warm slightly before swirling
• Stores well in the freezer for up to 2 weeks (best texture in first 5 days)