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

Hello everybody, hope you are having an incredible day today. 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 food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. 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. Take 1 can condensed milk
2. Take 500 ml very cold double cream
3. Make ready 270 g smooth peanut butter
4. Take 2 tsp vanilla paste
5. Take chocolate chips to decorate - optional
6. Make ready For the caramel sauce - optional
7. Prepare 60 g unrefined sugar or golden caster
8. Get 20 g unsalted butter
9. Take 100 ml double cream

Steps 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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