- Whisk the double cream, condensed milk and peanut butter until you have wilting peaks – basically not quite soft peaks, so it’s more of a soft serve ice cream. Pour into a non-stick loaf tin or Tupperware box and pop into the freezer for 3-3 ½ hours or until just soft set in the middle.
- Melt the chocolate in a heat proof bowl over a pan of simmering water.
- Divide the ice cream between 6 glasses and top each one with a layer of the melted chocolate. Scatter over salt and return to the freezer for 5 minutes so the chocolate can set. Grab a spoon and crack in.
600ml double cream
300ml condensed milk
200g peanut butter
120g dark chocolate