No-churn peanut butter ‘ice cream’ with caramel sauce

Summary

Honey & co's recipe is not really an ice cream at all, as it doesn’t have a scoopable texture, but it is rich, cold, creamy and absolutely delicious. it’s best made just an hour before serving, so it doesn’t freeze too much. if you have made it in advance and it’s frozen too solid, simply soften in the fridge for 30 minutes before serving.

Step by Step

Step 1

Make the caramel sauce. Carefully scoop the caramel into a small saucepan, pour over 150ml just-boiled water, then whisk over a low heat until a silky sauce forms. Mix in the salt and remove from the heat.

Step 2

Mix 200g diluted caramel sauce with the peanut butter in a large bowl to combine. Pour in the cream and mix until well combined, without whipping the cream.

Step 3

Transfer to six freezerproof glasses and freeze for 1 hour, until cold but not frozen and it just holds its shape when spooned.

Step 4

Serve with the remaining sauce to drizzle on top and toppings of your choice, such as salted roasted peanuts, 50g chopped dark chocolate (70% cocoa) and shortbread or ginger biscuits.