What do you think Georgie?
Not long now until he’ll be able to eat something like this.
That’s right.
There you go.
Hi Bold Bakers, Kevin has been working extra hard lately between the baby and the business,
so I wanted to make him something nice, kind of a thank you pie.
We are going to make a peanut butter and fudge ice cream pie, this recipe is actually from
my book.
Kevin loves peanut butter and chocolate pretty much mixed with anything, so he really likes
this dessert.
It is made with my two ingredient ice cream, it is no oven needed which is awesome, so
we’re gonna get stuck in.
Into my bowl, with a pastel and mortar, you can also do this with a food processor, we’re
gonna add in our Oreos.
And all you want to do is bash them up until they’re nice and fine.
So now actually I leave in the cream with my cookies, I used to take it out, it’s
totally your preference.
It adds a little more sweetness and just means you don’t waste anything.
So you can use any kind of chocolate cookie or biscuit you want for this.
And just so you know the recipe is on my website.
Ok so just bash them until they’re nice and fine, a few lumps are ok.
That’s looking good.
Now I’m going to add in a little bit of melted butter just to bring it all together.
Some people add in sugar to their cookie crust and I don’t think it’s necessary.
Because we have the sweetness of the cookies and the ice cream and everything on top.
I think one of the reasons I like pie so much is because there are different layers and
different textures and different flavors, but if I had a preference it would be a cookie
base like all the time, always a cookie crust.
So here I have my pie tin, so here’s my little sneaky trick that I did.
I lined it with cling wrap, around three layers of cling wrap.
Now I do this when I make a cookie crust pie because it means you can pull it out in one
piece at the very end.
So the easiest thing to do right now is to go in with your hands and shape your cookie
crust.
Bring the crumbs all the way up the side.
So like I said, Kevin is big fan of peanut butter and chocolate, and the longer I’ve
been in the US it’s definitely become one of my favorite flavors.
So there you go, there’s our cookie crust.
So you don’t need to pop it in the fridge we’re just gonna put it over there.
And now we’re gonna make my two ingredient ice cream filling.
For those of you who don’t know what that is, it’s ice cream I make without an ice
cream machine and just two ingredients.
It’s pretty magical.
So if you haven’t seen it, prepare to be amazed.
So into my bowl I have some heavy whipping cream.
So with heavy whipping cream it’s called different things in different countries, just
check the label and make sure it’s 36% fat content.That means it will whip up really
well.
So with our hand mixer here we’re going to whip it up until it’s kind of, you know,
soft peaks.
So like I said this recipe came from my cookbook and it’s probably one of my most favorite
photos we took, we just took one slice of pie and placed it on the corner of the table
at the stylists house Kate Martindale and just put a little bit of sauce on top and
I just absolutely loved it.
It’s so simple and beautiful, a little bit like this dessert.
Now into this we’re going to add in condensed milk.
If you don’t have condensed milk in your country I have a recipe on my website it’s
super easy, just milk and sugar.
Add that in there.
And then again with your mixer, you want to mix it up until it’s nice and stiff.
So if you don’t have an electric hand mixer you can do this by hand it’s just gonna
require a lot of elbow grease and take a few breaks, but it’s totally doable.
Ok it’s lovely thickened up.
And into this we’re going to add in the star of the show, some smooth peanut butter.
The reason I use smooth is because we’re going to add in our own crushed peanuts.
And then a little bit of vanilla extract, because I love me some vanilla extract.
If you don’t have vanilla extract feel free to leave it out, it just adds a little bit
of extra flavor.
OK back in with our mixer, nice and high, until it’s all combined.
That’s it!
I have to say, this might be the fastest episode of bigger bolder baking, we made that super
super fast.
Check out that filling.
So check this out, this is peanut butter ice cream you can put this into tubs right now,
swirl chocolate into it, put jelly into it, it’s absolutely lovely.
We are going to put it into our pie crust.
Oh my gosh it smells so good, Kevin is gonna go nuts for this.
I strongly recommend adding the peanuts in there it just adds a lot of really great texture.
This is a really great recipe for the family and if you’ve got kids home during the summer,
this pie is a lifesaver because they can mix up the cream and condensed milk and they can
add any flavor they like to it.
So I’m gonna add a few peanuts on top to make it look extra.
If you wanna use roasted salted peanuts for this go right ahead, that extra flavor makes
it just salty and sweet and absolutely delicious and that’s really what Kevin loves is the
salty and the sweet.
So there you have it, into the freezer for around 5 hours or so.
Doesn’t take long.
I’m really excited to see what Kevin thinks.
Gem, that has my name written all over it.
So check this out Kevin, Oreo cookie crust, peanut butter ice cream filling and fudge
sauce on top.
Oh man, how do you like that?
I love it because it’s a blend of my favorite flavors and ice cream which is my favorite
dessert, thank you so much.
Glad you like it Kevin, I hope you make it, it’s gonna be a summer favorite.
And Kevin and I and Baby George will see you back here really soon!
Bye guys.
Let me have another bite, yeah, sorry I was gonna have another bite.