This is summer decadence in a bowl—no-churn Salted Caramel Peanut Butter Ice Cream. Creamy, nutty, sweet and salty, this easy ice cream comes together with whipped cream, condensed milk, peanut butter and a generous ribbon of salted caramel. It’s one of those simple desserts that tastes luxurious but requires minimal effort. Read the notes and tips below before you begin to get the best texture and flavor.
Once you master a basic no-churn ice cream base, the flavour possibilities are endless. Variations I’ve tried include mango cheesecake, mocha, chunky chocolate brownie, fresh strawberry and blueberry crumble. Each flavour changes the texture subtly; for this salted caramel and peanut butter version I found the frozen mixture to be especially silky, though it did take longer to reach a scoopable firmness compared with fruit-based varieties.
The balance of condensed milk, peanut butter and salted caramel makes a rich, thick ice cream. I recommend using a slightly smaller amount of condensed milk than you might for other no-churn recipes, allowing the salted caramel to provide much of the sweetness and sticky mouthfeel. This helps keep the overall flavour balanced and prevents the ice cream from becoming overly sweet.
Mix-ins and toppings really elevate this ice cream. Chopped peanut butter cups or toasted, chopped peanuts add contrast and crunch. I also love adding shards of a crisp tuile or cookie for texture. Before serving, drizzle extra salted caramel over the scoops and finish with a light sprinkle of flaky sea salt to enhance the salty-sweet interplay.
Please read the recipe notes before beginning.
Salted Caramel Peanut Butter Ice Cream (No-Churn)
Ingredients
- 1/2 cup condensed milk (125 ml)
- 1/4 cup peanut butter, at room temp (67 g, creamy or crunchy)
- 1/3 cup salted caramel (80 ml, see notes)
- 3/4 cup chilled whipping cream (185 ml)
- Optional: Extra salted caramel, chopped peanuts, chopped peanut butter cups
Instructions
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In a bowl, mix the condensed milk, peanut butter and salted caramel until smooth and fully combined.
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In a separate chilled bowl, beat the whipping cream on medium speed with a hand mixer until it thickens and forms stiff peaks. For this flavour, stiffer peaks help counter the stickiness of the caramel and give a firmer texture when frozen.
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Gently fold the whipped cream into the caramel-peanut butter mixture in two or three additions. Fold carefully to keep as much volume as possible. At this stage you can fold in chopped peanut butter cups or chopped peanuts if desired.
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Pour the mixture into a freezer-safe container, smoothing the top. Spoon a few extra tablespoons of room-temperature or melted (not hot) salted caramel over the surface and swirl with a knife for ribbons. Cover and freeze for at least 24 hours; 48 hours yields a creamier, more scoopable texture. Store in the freezer for up to one month—flavour and firmness often improve slightly after a day or two in the cold.
Notes
Chill your mixing bowl and beaters for about 30 minutes before whipping the cream. The cream should be well chilled for best results—an unopened carton kept in the fridge works fine.
Texture tips: Because this recipe contains more sugar and fat from the caramel and peanut butter, it can remain a bit softer at freezer temperature than fruit-based no-churn ice creams. Freezing for a full 48 hours helps achieve a scoopable consistency; if your freezer runs warm, pop the container into the coldest part of the freezer or chill in a shallow metal pan to speed freezing.
Serving suggestion: Let the ice cream sit at room temperature for 3–5 minutes before scooping for clean, rounded scoops. Finish with a drizzle of extra salted caramel, a sprinkle of flaky sea salt and chopped peanuts or peanut butter cups for crunch.
