Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, no-churn no machine peanut butter ice-cream and microwave caramel sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. No Churn Peanut Butter Cup Ice Cream is a delicious treat made with condensed milk, heavy whipping cream , creamy peanut butter and peanut butter cups. Cincinnati has had A TON OF RAIN so far this year but this week is is sunny and hot.

No-churn no machine peanut butter ice-cream and microwave caramel sauce is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. No-churn no machine peanut butter ice-cream and microwave caramel sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 cook it.

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

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

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. 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.

Instructions 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.

Fold whipped cream into milk mixture. Transfer to plastic wrap-lined loaf pan. However, there are also a couple no-churn methods for making ice cream at home. The secret to ice cream's rich consistency is a custard base, made from gently cooked sugar, egg yolks, and cream. Traditionally, it's then churned in an ice cream maker until it thickens and freezes.

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