SUHOOR: CRUNCHY PEANUT BUTTER ICE CREAM

Ingredients for 2 servings:

• 240ml of skimmed milk
• 2 tbsp of honey
• 1 tsp vanilla extract
• 225g crunchy peanut butter
• 475ml coconut cream
• 2 tbsp chopped unsalted peanuts

Instructions:

• Over a low heat, warm the milk in a small pan with the honey and vanilla. Set aside to cool completely.
• Gently beat the cooled milk into the peanut butter to blend well, then fold in the coconut cream.
• Pour the mixture into a deep container and cover with clingfilm or greaseproof paper, then close with a well-fitting lid.
• Freeze for one hour in a really cold freezer. Using a fork, scrape the frozen ice cream from the edges then whisk the mixture to a smooth, even texture. Cover the container again and return to the freezer for another hour.
• Repeat this process once or twice more at least, until the ice cream is smooth and nearly evenly frozen. When the ice cream is almost firm, add the extra nuts.
• Freeze for 15 minutes before serving. This ice cream can be stored in the freezer for up to three months but take it out 15 minutes before serving to soften.