If you’ve been like me during the ‘Circuit Breaker’ period, you’ve probably had to overcome mad cravings for dessert. Chocolate desserts, cake, cookies, frozen desserts—you name it.
As someone who tries to minimise the number of snacks she keeps in her kitchen, it’s tough having to battle food urges when you can’t dine out.
That’s possibly why during this stay-home period, we’ve all thrown ourselves into cooking and baking, and what wonderful recipes we’ve all come up with! In the same vein, I’ve decided to create a no-fuss frozen dessert for myself inspired by this recipe.
However, instead of creating a terrine, I made portioning easier by using a six-cup cupcake tray, which should make popping the dessert out of the freezer much easier. There’s very little prep required and you can even get your family members to join in the fun, with this Frozen Peanut Butter & Chocolate Cups recipe.
Ingredients
- 1 cup of cookies, crushed (can be any flavour you want)
- 250ml mascarpone cheese
- ½ cup of sugar
- 125ml whipping cream
- 1 medium banana, thinly sliced
- ½ cup of semi-sweet chocolate chips, melted and cooled down
- ½ tbsp baking cocoa
- ½ cup of chunky peanut butter
- 1 tsp vanilla extract
Tools
- Small knife
- Cupcake tray with six cups
- Cling wrap
- Aluminium foil
- Ziplock bag
- Microwave
- Medium bowl
- 3 small bowls
- Mixing spoon
- Measuring cup
Recipe Preparation
Preparation time: 15 minutes; “Cooking” time: 3 hours (minimum)
Feeds six
- Line each mould of the cupcake tray with cling wrap. This will make it easier for you to pop out the peanut butter & chocolate cups out once frozen.
- Take cookies and place them in Ziplock bag and crush them till they are fine crumbs.
- Slice the banana into thin discs.
- Melt the chocolate chips with the baking cocoa on medium-low for 45 seconds in the microwave. Stir well and allow to cool.
- In a medium bowl, mix together sugar, mascarpone cheese, and vanilla extract.
- Make sure to whisk the whipping cream till it forms soft peaks, and then fold it into the cheese mixture.
- Divide the cheese mixture into three smaller bowls. To the first one, add the sliced bananas. To the second, add the chocolate mix, and to the third, add the chunky peanut butter. Be sure to stir the mixture in each small bowl well.
- Start building your cups by laying a base of cookie crumbs, followed by the banana cream mixture.
- Then spread the chocolate cream mixture, and then another layer of cookie crumbs.
- Top off each cup with the chunky peanut buttercream and then wrap the entire cupcake tray in aluminium foil before placing it in the freezer for a minimum of 3 hours.
Recipe Preparation (In Pictures)
Step 1: Line each mould of the cupcake tray with cling wrap. This will make it easier for you to pop out the peanut butter & chocolate cups out once frozen.
Step 2: Take cookies and place them in Ziplock bag, then crush them till they are fine crumbs.
Step 3: Slice the banana into thin discs.
Step 4: Melt the chocolate chips with the baking cocoa on medium-low for 45 seconds in the microwave. Stir well and allow to cool.
Step 5: In a medium bowl, mix together sugar, mascarpone cheese, and vanilla extract.
Step 6: Make sure to whisk the whipping cream till it forms soft peaks, and then fold it into the cheese mixture.
Step 7: Divide the cheese mixture into three smaller bowls, and to the first one, add the sliced bananas, to the second add the chocolate mix, and to the third, add the chunky peanut butter. Be sure to stir the mixture in each small bowl well.
Step 8: Start building your cups by laying a base of cookie crumbs, followed by the banana cream mixture.
Step 9: Then spread the chocolate cream mixture, and then another layer of cookie crumbs.
Step 10: Top off each cup with the chunky peanut butter cream and then wrap the entire cupcake tray in aluminium foil before placing it in the freezer for a minimum of 3 hours.
The final result might look messy at first, but don’t underestimate the sweet treat that awaits you! I waited slightly more than three hours before I removed it from the freezer, and popped out a single Frozen Peanut Butter & Chocolate Cup to reveal a multi-layer frozen dessert that turned out to be better than I’d expected.
I was, however, slightly disappointed that the peanut butter layer on top was still wet even after a handful of hours in the freezer, but the rest of the layers were rock solid. No matter, all the crunchy layers of cookie crumbs and peanut butter really gave this otherwise icy dessert a great texture.
It would do you good to use adequately ripe bananas for this recipe, as they really stood out amongst the richness of the other layers. One thing I would change about this recipe would be to lessen the amount of sugar I added to the cream mixture as it was mildly cloying after a few bites.
But I still enjoyed it nonetheless, and it really did taste like fudgy ice cream. Try out this get Frozen Peanut Butter & Chocolate Cups recipe and let us know if it’s a win in your books!
Expected Damage: S$5 – S$7 per portion (feeds 6 pax)
