How to Make Super Quick Homemade No-churn no machine peanut butter ice-cream and microwave caramel sauce

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, no-churn no machine peanut butter ice-cream and microwave caramel sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

No-churn no machine peanut butter ice-cream and microwave caramel sauce is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. No-churn no machine peanut butter ice-cream and microwave caramel sauce is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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 can achieve that.

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

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

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.

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