No Ice Cream maker required.
I used to think that there was nothing better than the combination of Peanut Butter and Chocolate.
I was wrong.
Adding caramel enhances that flavor and makes it so much better.
If you’ve spent any amount of time around food blogs, I’m sure you’ve heard of the “easy ice cream” method. 2 cups of whipped cream + a can of sweetened condensed milk and you’ve got yourself the easiest, creamiest, ice cream ever that’s better than storebought. I’m kind of obsessed. It’s smoother and creamier than your traditional ice cream, but I like it so much more. I gave Brian some and after one spoonful he said couldn’t believe that I actually made it.
Helping us out today is Breyers new ice cream toppings. Breyers just released a new line of ice cream toppings and they come in these cute little pouches… which may or may not of been why I bought them… I spend a lot of time walking around grocery stores trying to find new recipe ideas. (And no, I wasn’t paid for this. I just want you to know exactly what I used.) Instead of pouring hot fudge, caramel, and peanut butter on top, I swirled them into my ice cream.
Best idea ever.
With how easy this ice cream is, you’re never going to want to buy a carton of store bought again.
Easy Peanut Butter Chocolate Caramel Ice Cream
- 2 C (1 pint) heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1/2 C Melted peanut butter
- 1/2 C Caramel Sauce
- 1/2 C Chocolate sauce
- Whip cream with a hand or stand mixer until stiff peaks appear. (If using stand mixer, make sure ti use whisk attachment.) Stir in Sweetened condensed milk.
- Gently mix in peanut butter, caramel, and chocolate one at a time, making sure not to overmix.
- Transfer to a container that can be closed and put in the freezer. Freeze 6-8 hours, until hardened.
Ice cream will keep up to 3 weeks. Serves 8-10 people.
Some more no-bake summer treats…
Homemade Luna Bars
M&M’s Snack Mix Crispy Treats