Step-by-Step Guide to Prepare Homemade No-churn no machine peanut butter ice-cream and microwave caramel sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, no-churn no machine peanut butter ice-cream and microwave caramel sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 that.

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

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