Recipe of Award-winning No-churn no machine peanut butter ice-cream and microwave caramel sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, no-churn no machine peanut butter ice-cream and microwave caramel sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can have no-churn no machine peanut butter ice-cream and microwave caramel sauce using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make No-churn no machine peanut butter ice-cream and microwave caramel sauce:

1. Take 1 can condensed milk
2. Take 500 ml very cold double cream
3. Take 270 g smooth peanut butter
4. Make ready 2 tsp vanilla paste
5. Take chocolate chips to decorate - optional
6. Take For the caramel sauce - optional
7. Take 60 g unrefined sugar or golden caster
8. Make ready 20 g unsalted butter
9. Get 100 ml double cream

This no-churn ice cream is the easiest way to enjoy homemade ice cream. Add it to your cart if you are in search of a. No Churn Salted Caramel Toffee Pretzel Ice Cream-vanilla ice cream with salted caramel, toffee, and pretzel pieces. Everyone will be screaming for a scoop The ice cream starts with a vanilla base and then the fun begins.

Steps to make No-churn no machine peanut butter ice-cream and microwave caramel sauce:

1. For the ice-cream, pour the cream in a cold bowl and start whisking on a high speed to soft/medium peeks.
2. Add the vanilla paste and fold the condensed milk.
3. At this point, start whisking again while adding the peanut butter. You could soften the peanut butter further, by microwaving at increments of 10 seconds until it becomes easy to pour.
4. Keep whisking to medium/stiff peeks, be mindful of not overwhipping to avoid taking the cream to far. This is a good time to add your topping, I used some milk chocolate chips. Pour the mixture in a 1lb loaf tin and freeze for 4 hours until set, or overnight. Before enjoying, let the ice cream rest for about 15 minutes outside of the freezer. You can serve topping with the caramel sauce and some roasted and salted peanuts.
5. For the caramel sauce, in a microwave proof jug, add the sugar and the butter and microwave until melted and of a light brown colour. When both completely melted, add the double cream by rapidly whisking together. This will give you a great sauce. If the mixture solidifies, just microwave again in small intervals until dissolved again.

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