This 5 ingredient no-churn peanut butter caramel ice cream is loaded with salted caramel sauce and chocolate cookies, and requires no ice cream machine!
2 cups (480 gm) heavy whipping cream
1 (14 ounce) can sweetened condensed milk
2/3 cup-1 cup creamy peanut butter (see notes)
12 chocolate sandwich cookies, crushed
1/4 cup prepared caramel sauce
In the bowl of a stand mixer, whip the heavy whip on medium-high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk and peanut butter. Fold half of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream and crushed cookies into the mixture. Layer 1/4 of the mixture into the bottom of a large loaf pan or ice cream container and drizzle on some of the caramel sauce. Repeat this process three more times and then use a knife to swirl the caramel and ice cream together. Freeze until solid and enjoy!
One cup of peanut butter will make for an intensely peanut buttery ice cream. The flavor is delicious but it is more difficult to fold together and you will find that the ice cream freezes more firm. 2/3 cup of peanut butter will yield a more mellow flavored, softer ice cream. Find the balance that works best for you!