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Serve in cones, bowls, or as popsicles for fun summer treats.
Store in an airtight container in the freezer for up to 2 weeks.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for best texture.
Variations
Nut-Free: Skip the peanuts or replace them with crispy rice or crushed cookies.
Fruit Swirl: Add a swirl of raspberry jam or blended mango before freezing.
Vegan-Friendly: Use plant-based milk, dairy-free condensed milk, and coconut cream.
FAQ
Q: Can I make this without condensed milk?
A: Yes, but it adds richness and sweetness. You can substitute with more milk and a bit more sugar.
Q: What kind of chocolate is best for the coating?
A: Use high-quality dark or milk chocolate—whatever suits your taste best.
Q: Is it safe to use raw eggs?
A: You can use pasteurized eggs or temper the egg mixture for added safety.
Q: Can I make this without an ice cream machine?
A: Absolutely! This recipe is no-churn and only needs a freezer.
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