Salted Caramel Peanut Butter Ice Cream (No-Churn)

This is summer decadence in a bowl, you’re welcome! The easiest no churn ice cream with the explosive combination of peanut butter and homemade salted caramel ohmygod. Sweet, salty, nutty, caramel-y. Let’s dooo this!

There’s a ton of flavours possible once you have your basic ice cream base. So far, there’s been mango cheesecake, a rich mocha, a chunky chocolate brownie, fresh strawberry and a blueberry crumble! And who knows what’s coming next!

With each flavour addition, the texture and consistency of this ice cream seems to change a bit. This one was softer and creamier than any other, and it took 48 hours for it to freeze to a scoop-able stage. In contrast, the mango one froze in no time, possibly because the water content made it easier for it to freeze.

The combination here of the caramel and peanut butter, with the condensed milk creates a rich, thick ice cream. I’m therefore recommending a smaller amount of condensed milk here, letting the caramel compensate for the sweetness and stickiness that you would otherwise have. Balance, balance!

Chopped Reese’s cups make a GREAT mix-in here, as would chopped peanuts as a garnish. I even broke some bits of browned butter tuile (coming next week!) and stuck them into a couple of scoops, so delicious.

It does soften fast, but who doesn’t like ice cream a little melty, right! As long as you give it enough time to freeze, you’re good to go. Drizzle with more salted caramel and be ready to be amazed. Let me know how you like this!

Please read the recipe notes before beginning.

Salted Caramel Peanut Butter Ice Cream (No-Churn)

Rich, creamy no churn ice cream with peanut butter and salted caramel!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Makes: 1 litre

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Ingredients

  

• 1/2 cup condensed milk (125 ml)
• 1/4 cup peanut butter, at room temp (67 gms, creamy or crunchy)
• 1/3 cup salted caramel (80 ml, see notes)
• 3/4 cup chilled whipping cream (185 ml)
• Optional: Extra salted caramel, chopped peanuts, chopped peanut butter cups

Instructions

• In a bowl, mix the condensed milk, peanut butter and salted caramel until smooth.
• In a separate bowl, beat the whipping cream on medium speed with a hand mixer until it thickens and forms stiff peaks. I've found softer peaks have worked for me in the past, but for this flavour, thicker cream helps with the stickiness of the caramel.
• Gently fold the cream into the caramel mixture. If you like, fold in chopped peanut butter cups here!
• Pour the mixture into a freezer safe container. Drop a few extra spoons of melted (not hot) salted caramel and swirl it around the top. Freeze for at least 24 hours, preferably 48 hours for the best scoopable texture. You can store this in the freezer for up to a month and the texture improves as the days go by 🙂 Happy eating!

Notes

*You can use readymade salted caramel or homemade like I did !

*I used Amul whipping cream and found it on Big Basket. Before you whip the cream, chill your bowl and beaters for 30 minutes. The cream should be chilled at least 24 hours, I normally keep the unopened carton in the fridge at all times. Some readers have reported success with regular cream as well but I haven't tried it myself.

* Try some more no-churn ice cream flavours next: mango cheesecake, mocha, chunky chocolate brownie, fresh strawberry and blueberry crumble!

 

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