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Peanut Butter and Jam Chocolate Ice Cream Profiteroles

Why wouldn't you want to make these immediately?

All of the major food groups are well represented here — chocolate, ice cream, peanut butter, caramel, and jam. Enjoy! — Darren Purchese, author of Lamingtons & Lemon Tart

Chocolate ice cream
Chocolate chip ice cream
Baked chocolate choux buns
Peanut butter caramel


For the chocolate ice cream:

  • 13 1/2 fluid ounces whole milk
  • 2 1/4 fluid ounces whipping cream
  • 3 Ounces caster (superfine) sugar
  • 3 egg yolks
  • 2 1/2 Ounces dark chocolate, melted

For the chocolate chip ice cream:

  • 1 Pound 2 ounces chocolate ice cream (above)
  • 1 Ounce dark chocolate, roughly chopped

For the baked chocolate choux buns:

  • 5 1/2 fluid ounces cold water
  • 2 3/4 Ounces cold butter, diced
  • 1/4 Ounce salt
  • 1/2 Ounce caster (superfine) sugar
  • 3/4 Ounces skim milk powder
  • 2 1/2 Ounces plain (all-purpose) flour, sifted
  • 3/4 Ounces Dutch (unsweetened) cocoa powder, sifted
  • 3 eggs

For the peanut butter caramel:

  • 5 fluid ounces whipping cream
  • 2 Ounces peanut butter, smooth or crunchy
  • 3 1/2 Ounces caster (superfine) sugar

To assemble:

  • 10 1/2 Ounces dark chocolate, roughly chopped
  • 7 Ounces raspberry jam
  • Peanut butter to taste
  • Crushed toasted peanuts for garnish


For the chocolate ice cream:

Place the milk and cream in a saucepan over medium-low heat and bring to a simmer. Remove the pan from the heat and set aside.

In a mixing bowl, whisk the sugar and egg yolks together until they start to thicken and pale.

Pour 1/3 of the hot milk mixture into the yolk and sugar mixture and whisk well to combine.

Pour this mixture back into the saucepan with the remaining milk and stir well with a spatula or wooden spoon to combine.

Place the pan back over medium heat and stir constantly while cooking the ice cream base to180 degrees F. Use a digital or sugar thermometer for accuracy.

Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly, stirring regularly.

Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.

Note: You can make the ice cream base up to 4 days in advance, but try to churn the ice cream on the day of serving for the best result.

For the chocolate chip ice cream:

Place the chocolate ice cream in a bowl and leave for 5 minutes to soften. Add the chocolate pieces and mix well with a spatula. Store in the freezer until required.

For the baked chocolate choux buns:

Preheat the oven to 375 degrees F. Spray a baking tray lightly with canola oil and lay a sheet of baking paper on top to stick. Smooth the paper flat.

Combine the cold water, butter, salt, and sugar in a large saucepan over high heat and bring to the boil. While boiling, whisk in the milk powder to dissolve it.

Reduce the heat to medium, then add the sifted flour and cocoa powder all in one go while stirring with a rubber spatula or wooden spoon. Continue to cook and stir for around 2 minutes until the mixture comes together to form a ball and forms a slight skin at the base of the pan.

Transfer the dough to a freestanding mixer fitted with the paddle attachment and mix on low–medium speed for about 30 seconds to release some of the steam and cool the dough off slightly. Add the eggs one at a time, beating well after each addition. Transfer the mixture to a piping (icing) bag fitted with a large plain nozzle. Pipe six equal-sized bulbs, evenly spaced apart, on the lined baking tray. Each bulb should be the size of a large golf ball.

Wet your finger with cold water and use it to smooth the top of each bun to ensure they are all even and look the same.

Freeze the buns, unbaked, on the tray for 4 hours until completely hard and then store them, covered, in a plastic container in the freezer until needed.

Remove the buns from the freezer and place them on a baking tray lined with baking paper. Allow them to defrost at room temperature for 1 hour.

Place the tray in the oven and bake for 20 minutes. Do not open the door while baking as this may cause a collapse in your pastry. Reduce the oven temperature to 320 degrees F and bake for a further 20 minutes.

Turn the oven off completely and leave the buns in the oven to dry out for a further 20 minutes. Remove the buns from the oven and place them on a wire rack to cool completely before filling.

For the peanut butter caramel:

Put the cream in a saucepan over medium heat and bring to the boil. Remove from the heat and whisk in the peanut butter. Set aside.

Place a separate large saucepan over medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir each batch with a wooden spoon or heat-resistant spatula to dissolve the sugar and cook it to a deep amber colour before adding the next batch.

Once all the sugar is in and you have a golden caramel, add half the scalded peanut butter cream. Be careful! This mixture will expand furiously and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until it is all in.

Remove from the heat and serve immediately or leave to cool a little to thicken up.

Note: This sauce can be made in larger batches or in advance and stored in the refrigerator. Just melt it in a saucepan over medium-low heat or in a microwave to warm it up before serving.

To assemble:

Use a small serrated knife to cut the buns in half horizontally.

Melt the chocolate in the microwave.

First spoon some raspberry jam and then some peanut butter into the base of each baked chocolate choux bun.

Scoop a large ball of chocolate ice cream into each bun and spoon over some peanut butter caramel.

Top with the bun lid and pour over the melted chocolate followed by crushed toasted peanuts over the top.

Recipe adapted from Lamingtons & Lemon Tart by Darren Purchese (Hardie Grant, 2017)