Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way 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 am going to make it a little bit unique. This is gonna smell and look delicious.
No-churn no machine peanut butter ice-cream and microwave caramel sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. No-churn no machine peanut butter ice-cream and microwave caramel sauce is something that I’ve loved my entire life.
In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. In medium bowl, beat whipping cream with an electric mixer until stiff peaks form. In separate bowl, combine sweetened condensed milk, peanut butter, vanilla extract and salt until smooth. Fold whipped cream into milk mixture.
To begin with this recipe, we must prepare a few ingredients. You can cook no-churn no machine peanut butter ice-cream and microwave caramel sauce using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make No-churn no machine peanut butter ice-cream and microwave caramel sauce:
- Make ready 1 can condensed milk
- Make ready 500 ml very cold double cream
- Make ready 270 g smooth peanut butter
- Take 2 tsp vanilla paste
- Take chocolate chips to decorate - optional
- Prepare For the caramel sauce - optional
- Take 60 g unrefined sugar or golden caster
- Make ready 20 g unsalted butter
- Get 100 ml double cream
A family favorite for my family is peanut butter. You could also add half of the ice cream to your freezer-container and then drop in spoonfuls of peanut butter. Top with the rest of the ice cream base and then more peanut butter. Use a knife or chopstick to create peanut butter ripple swirls.
Steps to make No-churn no machine peanut butter ice-cream and microwave caramel sauce:
- For the ice-cream, pour the cream in a cold bowl and start whisking on a high speed to soft/medium peeks.
- Add the vanilla paste and fold the condensed milk.
- 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.
- 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.
- 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.
Top with the rest of the ice cream base and then more peanut butter. Use a knife or chopstick to create peanut butter ripple swirls. Peanut Butter No Churn Ice Cream There is a particular type of no churn ice cream which is taking the foodie world by storm right now. And that is ice cream made by whisking, essentially, half the quantity of condensed milk to double cream until thick then freezing. To make the No-Churn Ice Cream: Once you've built in plenty of air by whipping the cream to stiff peaks, add a sweetener and flavor.
So that’s going to wrap it up with this exceptional food no-churn no machine peanut butter ice-cream and microwave caramel sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
