[ SECRET POST #2673 ]

[case]

⌈ Secret Post #2673 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 055 secrets from Secret Submission Post #382.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

You could just make your own and peanut butter is pretty easy.

[(Anonymous)]

Take a pint of heavy whipping cream (16oz) and using a big bowl and whisk mixer attachment (popping them into the refrigerator for a few minutes before starting really helps), beat it to a soft peak (when you pull your whisk out, the cream will peak and just start to hold shape - the peaks are soft and melt back into themselves after a second). Fold in a can (14oz) of sweetened condensed milk until completely combined. Add in any flavoring you desire (vanilla extract, almond extract, etc.). Freeze in the freezer for several hours (overnight is better).

For peanut butter: Before whipping the cream, take about 6 Tbsp. of cream and mix with about 1/2 cup of peanut butter (you can up these if you want a more peanut butter flavor). You just want a more liquid texture so it will combine better. Once you have whipped the rest of the cream and folded in the sweetened condensed milk, mix in the peanut butter-cream mixture until thoroughly combined (this is your flavoring, though you can add a little vanilla or vanilla nut extract if you like). (I usually add some marshmallow cream here for a fluffernutter flavor.) And freeze.

Re: You could just make your own and peanut butter is pretty easy.

[(Anonymous)]

How close in flavor and texture to store bought icecream is this?

Re: You could just make your own and peanut butter is pretty easy.

[(Anonymous)]

aryt

Depends. The flavor depend on how much of whatever flavoring you add (though that's actually true for store-bought). The texture is very creamy and tends to be a little more on the soft side.