No-churn peanut butter ‘ice cream’ with caramel sauce

No-churn peanut butter ‘ice cream’ with caramel sauce

Honey & Co's recipe is not really an ice cream at all, as it doesn’t have a scoopable texture, but it is rich, cold, creamy and absolutely delicious. It’s best made just an hour before serving, so it doesn’t freeze too much. If you have made it in advance and it’s frozen too solid, simply soften in the fridge for 30 minutes before serving.

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  • Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook3 mins
  • Total time13 mins
  • PlusFreezing

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Ingredients

  • 397g can Nestlé Carnation Caramel
  • 1 tsp sea salt flakes
  • 200g Manilife Organic Smooth Peanut Butter
  • 400ml double cream

Method

  1. Make the caramel sauce. Carefully scoop the caramel into a small saucepan, pour over 150ml just-boiled water, then whisk over a low heat until a silky sauce forms. Mix in the salt and remove from the heat.

  2. Mix 200g diluted caramel sauce with the peanut butter in a large bowl to combine. Pour in the cream and mix until well combined, without whipping the cream.

  3. Transfer to six freezerproof glasses and freeze for 1 hour, until cold but not frozen and it just holds its shape when spooned.

  4. Serve with the remaining sauce to drizzle on top and toppings of your choice, such as salted roasted peanuts, 50g chopped dark chocolate (70% cocoa) and shortbread or ginger biscuits.

Cook’s tip

If you are keeping this for longer, it may set fully in the freezer. You can also do this in a single freezerproof container, rather than in separate dishes. If you do, transfer the ice cream to the fridge 30 minutes before serving to soften a little.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,939kJ/ 708kcals

Fat

54.1g

Saturated Fat

25.4g

Carbohydrates

39.3g

Sugars

38.4g

Fibre

2.9g

Protein

14.3g

Salt

1.3g

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