DIY / Peanut Butter and Caramel Oreo Ice Creams

Its August so what better month to try your hand at making your own chocolate covered ice creams? Even though the weather in London hasn't really been resembling Summer recently (what's new?) perhaps it's scorching where you are, look no further than these Peanut Butter and Caramel Oreo Ice Creams to cool you down.

The people at Oreo were kind enough to send me two of their brand new flavours to try out, Peanut Butter and Golden. This post is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of the two exciting new flavours. The delicious new flavours are available in all major supermarkets at an rrp of £1.08. To find out more their facebook page here.

This is a very simple recipe to try out and it includes a method of making no churn ice cream so I hope you'll give it a go.

What you'll need:

White and milk chocolate
Peanut butter
Floral petals for decorating
Golden and Peanut Butter Oreos
Wooden Sticks
Ice lolly moulds (I used these silicone ones as I liked the classic shape)

For the ice cream

½ of a 397g can sweetened condensed milk
600ml pot double cream
1 vanilla pod

Method:

To make the no churn ice cream put the condensed milk and cream into a large bowl. Crumble the Oreos by blending them until smooth crumbs form, you can bash them with a rolling pin if you don't have a blender. Cut open the vanilla pod and scrape out the seeds with the edge of the knife and add these and the Oreo crumbs to the other ingredients. Beat with an electric whisk until thick and quite stiff so the texture is a little like clotted cream. Fill your ice lolly moulds with the ice cream mix and pop them in the freezer until they are solid.

I made two batches of ice cream, one with the Peanut Butter Oreos and one with the Golden but you could mix them together if you'd like. 

Over a bain marie or in a microwave melt the white and milk chocolate slowly, keep you eye on them so they don't burn and turn gritty. I used the white chocolate for the Golden Oreo icecream and the milk for the Peanut Butter icecream. Leave the chocolate to cool slightly, but not so much that it turns solid, use a spoon to coat the icecreams in chocolate. Quickly put the ice creams back into the freezer on a plate until they are set. 

For the white chocolate covered ice creams add some small petals by dampening them slightly with water and laying them flat on the chocolate, this way they will stick down. For the milk chocolate ice creams I added a layer of peanut butter to the top and dipped them into the left over Peanut Butter Oreo crumbs. Place all the icecreams back into the freezer for around 15 mins so everything is set. 

Don't they look delicious? I really love how the pink petals look on top of the white chocolate!