Chef Shiri – Peanut Butter Ice Cream Balls



Peanut Butter Crumbs
1 cup creamy peanut butter
2½ cups powdered sugar
½ cup cornflakes, crushed
½ cup Rice Krispies, crushed

Vanilla Ice Cream
1 (8-ounce) container nondairy whipping cream, defrosted
¾ cup sugar
1 tablespoon vanilla sugar
½ cup plain soy milk

Peanut Butter Sauce
1 cup brown sugar
½ cup light corn syrup
1 tablespoon margarine or refined coconut oil
¾ cup creamy peanut butter
¾ cup nondairy whipping cream, defrosted

Chef Shiri Says…

Peanut butter is considered a good source of “healthy fats.” Did you know that in the United States, 50% of peanuts are made into peanut butter?

Utensils Needed:
Measuring cups and spoons
Medium bowl
Mixer with bowl
9×13-inch baking pan
Small pot or saucepan
Wooden spoon
Ice cream scoop


The Jewish World of Wonders presents…

Creative Cooking with
Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!

Let’s Get Started!
Adult supervision required.

Peanut Butter Crumbs:
1. Place peanut butter, confectioners’ sugar, cornflakes, and Rice Krispies into the medium bowl.
2. Mix by hand until crumbs form.
3. Set aside.

Vanilla Ice Cream:
1. Use the mixer to beat the whipping cream until soft peaks form.
2. Add sugar and vanilla sugar. Continue beating until stiff peaks form.
3. Add soy milk. Beat until combined.
4. Use the spatula to spread the mixture into the 9×13-inch baking pan.
5. Cover. Place into freezer to freeze.

For Peanut Butter Sauce:
1. Place brown sugar, corn syrup, and margarine or coconut oil in a small pot over medium-low heat.
2. Cook until sugar is dissolved and mixture is smooth.
3. Remove from heat.
4. Add peanut butter and whipping cream.
5. Mix with the wooden spoon until smooth.

To Assemble:
1. Prepare a cup of hot water.
2. Dip a large ice cream scoop into the hot water.
3. Scoop ice cream into balls.
4. Roll ice cream balls into the peanut butter crumbs.
5. Place ice cream ball on dessert plate. Drizzle the peanut butter sauce over the ice cream ball.

Makes 12 Servings!