Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
Creamy double chocolate chip ice cream with chunky peanut butter and caramel swirl easily made using a blender then frozen for less than half a day in a loaf pan.
Servings 10
Calories: 384.53kcal
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 3 tablespoon cocoa powder
- 2 teaspoon vanilla extract
- ½ teaspoon sea salt grinded
- ¼ cup semi-sweet chocolate chips
- ½ cup natural chunky peanut butter
- ⅓ cup caramel sauce
Equipment
- Plastic Wrap
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Using a Blender: Blend heavy cream to a stiff peak while scraping down the sides every 10 to 20 seconds with a rubber spatula.
- Add and stir the condensed milk, cocoa powder, vanilla extract, and sea salt, and blend while scraping down the sides every 10 to 20 seconds.
- Setting In Loaf Pan: Pour the ice cream base into a loaf pan.
- Toppings: Pour the chocolate chips, peanut butter, and caramel sauce lengthwise across the ice cream base.
- Gently fold in the toppings with a spatula to create visibly thick swirls.
- Wrap: Cover with ice cream with plastic wrap gently pressed against the ice cream.
- Freeze: Place in the freezer to chill for at least 6 hours.
- Serve: When ready, serve immediately. Don't thaw like regular ice cream before scooping.
Video
Notes
Storage: Freezer
- Do not let the ice cream melt in the container. This will cause crystals in the ice cream when refrozen.
- Place a piece of plastic wrap on top to keep it from forming crystals.
- If it seems hard after being refrozen, you can leave it out to thaw.
Nutrition
Calories: 384.53kcal | Carbohydrates: 28.43g | Protein: 7.28g | Fat: 28.36g | Saturated Fat: 15.04g | Cholesterol: 64.45mg | Sodium: 196.68mg | Fiber: 1.54g | Sugar: 25.43g
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