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No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

I know, I know. It’s October, and you’re getting emailed an ice cream recipe? Unfortunately, here in Alabama, it’s still 50 shades of uncomfortable hot outside, so in lieu of another recipe that requires you to fire up the oven I wanted to share a simple no-churn peanut butter caramel ice cream that is only 5 ingredients and can be made in the comfort of your air conditioned kitchen. Honestly, it sounds more than a little delicious to me, so grab a spoon and let’s dive in.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

What did we do before no-churn ice cream? Were we all just buying ice cream from the store? Using one of those old school hand-churning barrel devices? Were we simply not eating frozen desserts at all? I don’t want to live in a world where no-churn isn’t an option, and this  peanut butter caramel ice cream situation is approximately 99% of the reason why. With a creamy peanut butter base, a salted caramel swirl, and chocolate sandwich cookie crumbs sprinkled throughout (yes, I went there), this ice cream is my sweet and salty dreams come true. Anything boasting a peanut butter and caramel combo is basically food seduction to me, and throwing it all together into an easy frozen treat is maybe the sexiest idea I’ve had all summer fall. Let me tell you how to make it.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

No-churn ice cream is typically made by combining freshly whipped cream and a can of sweetened condensed milk. Don’t ask me to explain the wizard science behind this concoction, but somehow these two ingredients combined create pure magic. For this peanut butter caramel ice cream, we add a good bit of creamy peanut butter to the sweetened condensed milk before folding it into the clouds of cream. Once incorporated, we have a delicious peanut buttery mixture that would be good enough to enjoy all on it’s own but we don’t stop there. Instead, we swirl in warm drizzles of salted caramel sauce and sprinkle in crumbled chocolate sandwich cookies, so each bite is brimming with rich flavors and nibbles of crunch. I like to spoon my prepared ice cream into metal loaf pans to firm up in the freezer, but any plastic Tupperware or freezer-safe dish works just fine. If you’re like me, you’ll likely end up eating a good bit of the ice cream before it even makes it to the freezer, and there’s no judging that either. It’s just that good.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

If you need help in the homemade caramel department, be sure to check out my tutorial here. I like to keep a jar in the fridge for emergency (aka ice cream) situations. In the future I plan to do a mini tutorial describing how to create your own no-churn flavors at home, because the possibilities are endless. In the meantime, check out the recipes that are already on my site at the links below. Happy baking, err, ice cream-ing, and be sure to pop by next week for two new recipes!

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Sugar Cookie Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Samoa Ice Cream

No-Churn Cherry Chip Ice Cream

No-Churn Honey Salted Almond Ice Cream

 

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No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

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!

  • Author: Kate
  • Prep Time: 5
  • Total Time: 240
  • Yield: 1 qt 1x
  • Category: ice cream
Scale

Ingredients

  • 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

Instructions

  1. 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!

Notes

  • 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!

Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

Guess what!? It’s still the month of chocolate around these parts, so you’re getting hit with another decadent, chocolatey treat today. This hazelnut mocha cream pie is a simple, cool and creamy treat that is so good, I think it might make your heart skip a beat. 

My heart already had its fair share of excitement this week, given that we celebrated Valentine’s Day on Tuesday. Brett and I drove to Birmingham to attend a pop-up dinner hosted by our good friend Mac Russell of Shindigs Catering. Shindigs turns fresh, local food into tastebud spankin’ Southern inspired dishes, and I knew this special dinner wouldn’t disappoint. While there were multiple highlights throughout the six courses of dining, you have to know my heart exploded during the dessert course: tiramisu with Nutella coffee. Even just typing the words makes my mouth water.

Mocha Hazelnut Cream Pie

Lucky for me, I get a coffee and Nutella fix with this week’s #monthofchocolate dessert. This hazelnut mocha cream pie is officially my new BFF. A cinch to make and inspired by my favorite peanut butter pie, this little fancy has a chocolate graham cracker crust, a hazelnut and espresso cream cheese filling, and is all topped off with espresso whipped cream and crunchy toasted hazelnuts. This pie is cloud-like with layers of fluffy whipped filling, and the rich, creamy flavors of the chocolate hazelnut spread is offset perfectly by the tangy cream cheese and bite from the espresso.
Mocha Hazelnut Cream Pie

To whip up this pie, we start with a quick bake of the chocolate graham cracker crust. You can skip this part and go straight for a store-bought chocolate cookie crust, but it’s so easy to whip one up- why bother!? While the crust cools, we beat together cream cheese, Nutella, and a bit of sugar, and then fold in some whipped cream that we’ve already dissolved a bit of espresso in. The filling gets topped with a few more dollops of espresso whipped cream, a drizzle more of Nutella, and some toasted hazelnuts before chilling to completion in the fridge. 

Hazelnut Mocha Cream Pie

Hazelnut mocha cream pie takes less than 30 minutes to prepare from start to finish, but you wouldn’t believe it by the taste or looks of it. This pie is easy to beautify and even easier to love, as the coffee and Nutella flavors are a favorite to most these days. You can try different variations of this pie by omitting the espresso, using a pastry crust instead of a cookie crust, or even by opting for cookie butter or peanut butter chocolate spread in place of the Nutella. I love testing out different versions of this pie as it almost always turns out rich, fluffy, and sweetened to perfection. If you try out any versions that are especially delicious, let me know in the comments section below!

Next week is a super special week for me, as it will be my one year blogiversary! I could not be more thrilled to celebrate a year writing to you all, and I have just the thing to celebrate with. (Hint: it has to do with chocolate. Shocking, right?) Stay tuned until next week and have a terrific Thursday! Cheers to you! Hazelnut Mocha Cream PieMocha Hazelnut Cream Pie

For another mocha treat, check out this no churn mocha brownie fudge ice cream

no-churn mocha brownie fudge ice cream

 

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Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

This hazelnut mocha cream pie is a light and creamy icebox pie flavored with Nutella and espresso. A chocolate cookie crust and coffee whipped cream makes this pie a sweet treat to feed a crowd!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Pie
Scale

Ingredients

For the crust

  • 11/2 cups chocolate graham cracker crumbs (I finely crumble 11/2 sleeves of graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 cup sugar

For the pie filling

  • 11/2 cups heavy whipping cream
  • 11/2 teaspoon espresso powder
  • 8 ounces (1 block) cream cheese, room temperature
  • 1/2 cup hazelnut spread (I use Nutella)
  • 1 cup confectioner’s sugar
  • 1/4 cup granulated sugar

For the topping

  • 1 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1/4 cup granulated sugar
  • 1 tablespoon hazelnut spread (optional)
  • 1 teaspoon cream or milk (optional)
  • 2 tablespoons chopped hazelnuts, toasted (optional)

Instructions

To prepare the crust

  1. Preheat the oven to 375 degress.
  2. Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.

To prepare the pie filling

  1. Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
  2. In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
  3. In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
  4. Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.

To prepare the topping

  1. Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.

Notes

Notes

  • Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
  • Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
  • To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.

Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies Recipe by The Wood and Spoon Blog by Kate Wood. Chewy chocolate cookies made from semisweet chocolate filled with a simple Andes mint chocolate ganache. This cookie sandwiches are a fun cookie to make with kids and taste delicious for the chocolate and mint lovers. Make ahead and freeze cookies if you know how to! Find the recipe at thewoodandspoon.com

It’s here, it’s here! Does it feel like Christmas morning, or is it just me? It’s MONTH OF CHOCOLATE ! That time of the year when you get mouth-watering, ooey gooey, chocolate filled// topped// smothered// drizzled// speckled// dipped recipes ALL. MONTH. LONG. Can you even stand it? 

Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

Okay, so #monthofchocolate is not exactly a thing YET, but you better believe that I’m going to do everything I can to make it one. You see, I belong to the small minority of people (outside of the folks at Hallmark) that gets really revved up about Valentine’s Day and all the lovey dovey, heart shaped candy and tacky stuffed animals that come with it. So I decided to dedicate this month to the ingredient that everyone loves most throughout February and serve up all chocolate dessert, all the time. If you happen to belong to the rare breed of human that doesn’t like chocolate (I’m looking at you, Mimi), my apologies. I’m sorry for the onslaught of chocolate recipes and also just sorry for you in life. How do you live without chocolate!?! Maybe I’ll change your mind this month.

What better way to kick off this month-long Augustus Gloop-ish parade of recipes than mint chocolate sandwich cookies. These sandwiches are the golden ticket- two thin and chewy chocolate cookies stacked together and filled with a fudgy mint chocolate ganache. Sounds like a dream right? My friend Rebecca started serving up cookies galore a few months back, which included a chocolate sandwich cookie filled with peppermint buttercream, and I knew I had to make something that delicious happen in my kitchen. These mint chocolate sandwich cookies are the product of that dream, and let me assure you that no one in my house was disappointed about it.Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

The cookies themselves are made with melted semisweet chocolate chips. After briefly chilling in the fridge, the fudgy cookie dough bakes in the oven to form perfectly round and crackle-topped chocolate cookies. After cooling, these little beauties get slathered in a mint chocolate ganache and nuzzled up together to form the most perfect little cookie stack, maybe ever. I use a cookie scoop to keep my cookies uniform in shape and size, but beauty isn’t everything here. If you’d prefer, you can make an extra helping of ganache and simply frost the top of each cookie for an equal cookie to ganache ratio. Sounds like a win to me.Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

Once prepared, these mint chocolate sandwich cookies wind up being small, thin cookie stacks, just slightly wider than a certain commercially produced chocolate sandwich cookie that everyone in America already knows and loves (cough, Oreo, cough). These mint chocolate sandwich cookies are soft, two bite, fudge cookie dreams that beg for a glass of milk, cup of coffee, and a friend to share them with. I hope you’ll give them a try and stay tuned for all of the chocolate madness that is sure to ensue this month. I have a dazzling few weeks planned for us and I can’t wait to hear how you all feel about it. Later this week, I’ll be sharing the treats you will want to make for your Valentine, BFF, or whoever you’re celebrating on Cupid’s day, so check back on Friday for that. Cheers to you and have a great week!Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

 

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Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies Recipe by The Wood and Spoon Blog by Kate Wood. Chewy chocolate cookies made from semisweet chocolate filled with a simple Andes mint chocolate ganache. This cookie sandwiches are a fun cookie to make with kids and taste delicious for the chocolate and mint lovers. Make ahead and freeze cookies if you know how to! Find the recipe at thewoodandspoon.com

The mint chocolate sandwich cookies are thin and chewy chocolate fudge cookies stacked with layers of thick and creamy mint chocolate ganache.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 25 1x
  • Category: Cookies
Scale

Ingredients

For the cookies

  • 3/4 cup (170 gm) unsalted butter
  • 1 cup (220 gm) brown sugar
  • 1/2 cup (100 gm) sugar
  • 2 tablespoons water
  • 2 cups (340 gm) semisweet chocolate chips
  • 2 large eggs
  • 21/2 cups (325 gm) flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch

For the filling

  • 10 ounces (280 gm) of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
  • 1/2 cup (120 mL) heavy whipping cream

Instructions

To prepare the cookies

  1. In a saucepan over low heat, melt the butter, brown sugar, sugar, and water. Stir occasionally until melted and then add in the chocolate chips. Continue to stir until melted. Once melted, pour the mixture into a large mixing bowl and allow to cool to just lukewarm temp.
  2. Once cooled, add the egg and stir until thoroughly mixed. Then add the flour, powder, soda, salt, and starch and mix just until combined.
  3. Place the dough in the refrigerator to set up for about 30 minutes to 1 hour. The dough should be cold and able to roll into balls.
  4. When ready to bake, preheat the oven to 350 degrees. Scoop out 2 teaspoon sized balls (I use my small cookie scoop), and roll them slightly in your hands to make smooth, rounded balls. Arrange 2 inches apart on a parchment paper lined cookie sheet and bake in the oven for 8-9 minutes or until the edges are set. The cookies should be thin and flat once cooled. Allow to cool completely.

To prepare the filling

  1. Place the mints in a small, microwave safe bowl and pour the cream in a microwave safe measuring cup or bowl. Microwave the cream for about 30 seconds or until the cream started to steam and bubble. Remove the cream from the microwave and pour directly over the chocolate, stirring just slightly to make sure as much of the chocolate is covered as possible. Cover the bowl tightly with plastic wrap and allow to sit for about 5 minutes. Stir the chocolate mixture with a whisk until a smooth ganache forms and all of the chocolate is melted. If your chocolate does not melt completely, place in the microwave for 10 second intervals, stirring until the ganache comes together. Allow the ganache to sit out at room temperate until it hardens slightly to become a thick, frosting consistency chocolate cream.
  2. Once ready to prepare the cookies, scoop approximately 1-1/2 teaspoon sized dollops of the ganache on the bottoms of half of the cookies. Press another cookie on top of each ganache topped cookie and allow to set up or enjoy immediately. You’ll likely have extra filling, but you can certainly use that for drizzling on top of the cookies. The ganache can be stored in the fridge and reheated for use for up to one week.

Notes

  • If your dough is too hard upon removing from the fridge, your cookies may not be as thin and flat when you finish baking them. Allow the dough to sit out at room temp for a few minutes if the dough is ice cold.
  • A cookie scoop is not necessary, but will keep your cookies the same shape and size which is ideal for building a cookie sandwich.

Recipe adapted from: Jackie Schmidt