Photo by Andrea D’Agosto
Makes: 1 ¼ cups
Prep time: 5 minutes
Total time: 20 minutes1 cup|250 grams creamy peanut butter 250g, 1 cup
¼ cup|45 grams coconut oil
1 teaspoon|5 grams kosher or sea salt
Prep time: 5 minutes
Total time: 20 minutes
Ingredients
¼ cup|45 grams coconut oil
1 teaspoon|5 grams kosher or sea salt
Directions
- Melt the ingredients: Place the peanut butter, coconut oil, and salt in a medium heatproof bowl. Find a pot with a mouth a few inches smaller than the bowl, and fill it with 2 inches of water. Place the pot over high heat and cook until it comes to a boil, then reduce the heat to a simmer. Nestle the bowl of peanut butter over the pot of simmering water and melt the peanut butter and coconut oil over this water bath; mix.
- Store the ribbon: Remove the bowl from the double boiler and let it cool to room temperature. Store peanut butter ribbon in an airtight container in your cupboard.
- Prepare the ribbon as an add in: To use the peanut butter ribbon in your ice cream, heat it just enough that it is fluid but not hot. This should be about 60°F. Pour the liquid peanut butter ribbon over freshly churned ice cream, let it harden, then continue to layer ice cream and peanut butter ribbon.