Sunday, July 20, 2014

Peanut Butter Lovers Ice Cream

Happy National Ice Cream Day! Honestly, every day is a good day for ice cream... To celebrate, how about whipping up a batch of this peanut butter dream ice cream? It definitely isn't for the faint of heart. Creamy peanut butter base, with a caramel-y peanut butter ribbon, mini peanut butter cups, and pretzels (for that salty sweet mojo!)

Here's how to make it...

For the Ice Cream:
3/4 cup sugar
2 cups heavy cream
2/3 cup whole milk
3/4 cup peanut butter, creamy
1 teaspoon vanilla
pinch of salt

For the Peanut Butter Caramel:
2 Tablespoons brown sugar
1 Tablespoons light corn syrup
1/4 heavy cream
1/4 creamy peanut butter

1 cup chopped peanut butter cups
1/2 cup chopped pretzels

In a blender, combine all of the ingredients for the ice cream. Blend for 1-2 minutes or until thickened and ingredients are completely combined... Hint: You don't need to cook this ice cream base because there are no eggs! Place the base into the refrigerator to cool for 3-4 hours.

Meanwhile, make caramel. Place all of the ingredients in a small saucepan over medium-low heat and cook until sugar and peanut butter become smooth and creamy. Remove, place into a heat proof container and allow it to cool in the fridge with the ice cream base.

Once the base is cooled, churn in your ice cream machine according to the manufacturers instructions. During the last 5 minutes of mixing, add in the chopped peanut butter cups and pretzels. Remove ice cream and place half of the mixture into an airtight container. Swirl half of the peanut butter caramel over the top and cover with the remaining base and then the remaining caramel. Swirl with a chopstick or spoon. Allow the ice cream to set up in the freezer for 4-5 hours or overnight (the best).

Allow the ice cream to warm slightly before scooping and enjoy! I absolutely love the intense peanut butter flavor!

*recipe adapted from Life Made Simple

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