Sneaker-style Ice Cream Bars

Ingredients

• 500 ml Heavy cream (Divided into two parts of 250 ml each)
• 150 g White sugar (For dry caramel)
• 30 g Cold butter (Cut into large cubes before adding to caramel)
• 0.5 g Fleur de sel (A pinch)
• 150 g Peanut butter (Ideally creamy, unsweetened)
• 200 g Sweetened condensed milk (A small 397 g can, using half)
• 60 g Unsalted roasted peanuts (Coarsely chopped)
• 200 g 70 % cocoa dark chocolate (For coating)
• 30 ml Grape seed oil (or sunflower) (Facilitates glazing and makes it shiny)

Instructions

1. Boil the cream for the caramel

   Pour 250 ml of whole liquid cream into a small saucepan and bring to a boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

2. Dry caramelize the sugar

   In a second saucepan, pour 150 g of white sugar and heat over medium heat without stirring. As soon as the sugar turns amber, it is ready.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate the hot cream into the caramel

   Remove the sugar pan from the heat and pour the 250 ml of boiling cream in one go. Stir quickly with the spatula; the mixture will foam and release a lot of steam.

   Time: PT2M

4. Final cooking of the caramel

   Return the pan to low heat and let cook 3 minutes more while stirring.

   Time: PT3M

   Temperature: Low heat

5. Add butter and fleur de sel, blend

   Stir in 30 g of cold butter cut into cubes and a pinch of fleur de sel. Blend with an immersion blender until smooth and homogeneous.

   Time: PT3M

6. Cool the caramel

   Pour the caramel into a small bowl and place in the refrigerator for 45 minutes to thicken.

   Time: PT45M

7. Prepare the peanut‑caramel mixture

   In a mixing bowl, combine 150 g of peanut butter, 200 g of sweetened condensed milk and the cooled caramel. Stir until homogeneous.

   Time: PT5M

8. Whip the cream into whipped cream

   Pour the 250 ml of very cold heavy cream into a very cold bowl and whisk at high speed until the volume triples and the whipped cream is firm.

   Time: PT5M

9. Fold the peanut mixture into the whipped cream

   Add the previous mixture to the whipped cream in three portions, gently lifting the mass with a spatula to keep the incorporated air.

   Time: PT2M

10. Toast the peanuts (optional)

    Spread the 60 g of peanuts on a tray and toast in the oven at 140 °C for 12 minutes, then let cool.

    Time: PT12M

    Temperature: 140°C

11. Coarsely chop the peanuts

    Roughly chop the toasted peanuts using a chef’s knife.

    Time: PT2M

12. Coat the peanuts with caramel

    Mix the chopped peanuts with the remaining creamy caramel, then place in the refrigerator for 35 minutes so the caramel firms slightly.

    Time: PT35M

13. Fill the ice molds

    Pour the whipped‑cream‑peanut mixture into silicone molds, leaving a small space at the top. Use a piping bag or a small spoon.

    Time: PT5M

14. Freeze the bars

    Place the filled molds in the freezer for at least 4 hours (ideally overnight).

    Time: PT4H

15. Prepare the chocolate glaze

    In a bowl set over a simmering pot of water (bain‑marie), melt 200 g of dark chocolate with 30 ml of grape seed oil, stirring gently until smooth.

    Time: PT5M

    Temperature: Low heat

16. Coat the bars with chocolate

    Remove the bars from the freezer, quickly dip them into the melted chocolate (chocolate temperature 30‑32 °C) until fully covered. Use a knife to lift them cleanly.

    Time: PT5M

    Temperature: 30-32°C

17. Unmold and serve

    Let the bars rest 2 minutes at room temperature, then gently unmold and place on a rack before enjoying.

    Time: PT2M

Nutrition Facts

Calories

515

Protein

5.7 g

Carbohydrates

34 g

Fat

31.5 g

Fiber

1.1 g