My friend gave me a jar of cinnamon nut butter, with the request that I make some kind of dessert with it (and share it with him, of course). Since I’m on an ice cream-making kick right now, I thought maybe I could use the nut butter as an ice cream swirl. I paired it with chocolate-coated saltine pieces to add some crunch. These salty-sweet pairings worked out great, but if you can’t find cinnamon nut butter, peanut butter would work too.
Guessipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 cup cinnamon nut butter
chocolate-coated saltine pieces
- 20 saltines
- 1/2 cup semi-sweet chocolate chips
Whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. Refrigerate for a few hours.
To make the Chocolate-Coated Saltine Pieces, preheat your oven to 400 degrees F. Arrange the saltines in a 5×4 grid on a parchment-lined baking sheet. Sprinkle with chocolate chips. Put the baking sheet in the oven, turn the oven off, and allow to sit for 5 minutes.
Remove from the oven and use a spatula to spread the chocolate chips into an even coating on the saltines. Allow to cool, then refrigerate for a few hours. Break the chilled saltines into pieces.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Fold in the chocolate-coated saltine pieces.
Transfer 1/3 of the ice cream to a chilled glass container. Dollop 1/3 of the nut butter onto the ice cream. Add another 1/3 of the ice cream and dollop more nut butter. Add the rest of the ice cream. Dollop the remainder of the nut butter. Swirl with a knife.
Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
