2 liters of pistachio ice cream (or your preferred flavor)
350g of peanut butter (store-bought)
2 cans of heavy cream without the serum or 1 1/2 cups of fresh heavy cream (360g)
For the topping:
100g of dark chocolate chips
3 tablespoons of vegetable shortening or coconut oil
2 liters of pistachio ice cream (or your preferred flavor)
350g of peanut butter (store-bought)
2 cans of heavy cream without the serum or 1 1/2 cups of fresh heavy cream (360g)
For the topping:
100g of dark chocolate chips
3 tablespoons of vegetable shortening or coconut oil
Place a decorative mold with a capacity for 6 scoops in the freezer
Let the ice cream soften slightly and place it in the gelato mold
With the back of a spoon, press the ice cream into the bottom and sides of the mold
Place the peanut butter between two sheets of plastic wrap or a ziplock bag and roll out the cookie to crumble
Mix the heavy cream with the peanut butter and fill the mold
If using fresh heavy cream, beat it until it forms soft peaks, then mix with the peanut butter
Cover with aluminum foil and place in the freezer for several hours until firm
Some hours before serving, unmold and return to the freezer
Prepare the topping: place the chocolate and shortening in a bowl and melt over low heat, stirring occasionally, until completely melted
Let cool slightly
Remove the ice cream from the freezer and spread the chocolate evenly on top, covering the entire surface
Return to the freezer until serving time
Serve 12 portions.
