u/jpgrandi

Saw someone post their homemade version of frozen Snickers here in the subreddit, so thought I'd share my version which we sell on my café.

It's a thin brownie layered with peanut ice cream, caramel mixed in with roasted peanuts, and everything's covered in dark chocolate as well. The caramel is stabilized with gelatin, which allows it to set on top of the ice cream and be cut but still melt in your mouth easily.

I bake the brownie in a 35x35 cm frame and then just layer everything, letting it set for a while in the freezer before the next layer. Then once out of the frame, everything's cut into 14 rectangular pieces and dipped in dark chocolate

Alright, let's get back to sharing some cool recipes.

I formulated this to be a high protein, low fat ice cream without any protein powder or artificial sweeteners. Quite frankly, it tastes and feels just as good as any regular ice cream. Just make sure to use good quality eggs and not overcook it.

It has 8,1% protein with less than 4% of fat. 10% protein can be achieved by substituting some of the milk powder for unflavored whey protein, but that's just not what I was going for.

Ingredients:

490g whole milk

260g whole eggs

half of a vanilla bean - this one was from Bauni, I love it

88g skim milk powder

88g sugar

66g dextrose

3g salt

5g stabilizer mix (or 3g of your preferred gum(s))

Method: it's a standard creme anglaise/custard recipe. In a pan, heat up the milk with the scraped vanilla bean and leave to infuse. In a bowl, beat up the eggs with the dry ingredients until everything's dissolved. Pour some of the warm milk into the egg mixture and whisk until combined. Then pour that back into the pan with the rest of the milk and cook on medium-low heat while stirring until it reaches 75°C. Remove from heat, fish out the vanilla bean and blend until smooth. Churn right away or leave in the fridge overnight to cool and mature, depending on your machine.

And yes, it could be made sugar free! But it's not a simple substitution. I'll post a sugar free recipe some other time 😉