NO-CHURN PEANUT BUTTER ICE CREAM

1. Place the cream (A) and vanilla into a saucepan and bring to a boil.
2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and combined.
3. Add the cream (B) and whisk to incorporate.
4. Cover the surface of the ice cream base with plastic wrap and chill in the refrigerator for a minimum of 5 hours, preferably overnight.
5. Lightly grease a baking tray, approximately 250mm x 380mm, then line with baking paper.
6. Place the condensed milk, peanut butter, and Maldon Sea Salt into the bowl of a stand mixer fitted with a whisk attachment and whip until the ingredients come together.
7. Add the chilled ice cream base and continue to whip to soft-medium peaks.
8. Spread the mixture evenly over the prepared baking tray and use a palette knife to create a flat surface.
9. Place into the freezer for a minimum of 5 hours to set.

MILK CHOCOLATE COATING

1. Once the ice cream has frozen, melt the chocolate in a microwave-safe plastic bowl in 30-second increments, stirring in between until completely melted.
2. Add the oil and stir to combine.
3. Pour approximately half of the chocolate, a small amount at a time, over the slab of ice cream, immediately spreading it with small palette knife until completely coated.
4. Place a sheet of baking paper on top and flip the ice cream over and remove the tray and lining.
5. Repeat to coat the second side with the remaining chocolate.
6. Before the chocolate sets, scatter the chopped peanuts over the surface and generously sprinkle with Maldon Sea Salt.
7. Cut the ice cream bark into shards.

Note: Store in an airtight container the freezer for up to 14 weeks.

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