Salted Caramel Peanut Butter Ice Cream (No-Churn)
Rich, creamy no churn ice cream with peanut butter and salted caramel!
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 1 litre
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!