This salted caramel peanut butter ice cream is rich, silky, and has salty-sweet ribbons of caramel swirling through a creamy peanut butter base. I first made this when I wanted to combine my favorite flavor pair—peanut butter and caramel—into a frozen treat, and it quickly became a weekend favorite in my kitchen. For a similar sweet-peanut-butter idea you can try peanut butter caramel bread for breakfast or dessert inspired by the same flavors.
Why Make This Recipe
- Incredible flavor contrast: salty, nutty peanut butter meets deep, slightly bitter caramel for a balanced dessert.
- Texture play: a custard-based ice cream gives a creamy base while ribbons of caramel add chew and shine.
- Entertaining-friendly: make a batch ahead for dinner parties, birthdays, or summer picnics.
- Reasonable prep: most of the work is stovetop (caramel and custard) and an ice cream maker does the heavy lifting.
- Personal insight: I love this recipe because the browned-sugar caramel layer transforms ordinary peanut butter ice cream into something grown-up and addictive.
For a quick peanut-butter snack while you wait for the churn, I sometimes serve 3-ingredient peanut butter balls so guests have something to nibble on.
Recipe Overview
- Prep time: 25 minutes active
- Cook time: 20 minutes (custard + caramel)
- Chill + churn + freeze: 6–8 hours total (including at least 4 hours freezing)
- Servings: about 8 (1/2 cup each)
- Difficulty: Medium — main skills: making caramel and tempering eggs
- Method: Make a rich egg-custard base, fold in smooth peanut butter, swirl in salted caramel, churn in an ice cream maker, then freeze until firm.
My Experience Making This Recipe
I tested this recipe three times to get the swirl ratio right so the caramel didn’t dominate or disappear. The trickiest part was cooking the custard gently to 170–175°F (77–80°C) so the yolks thicken without scrambling. Once I dialed in temperatures and cooling times, the texture became reliably creamy.
How to Make Salted Caramel Peanut Butter Ice Cream
Start by making a classic French custard: heat 2 cups heavy cream and 1 cup whole milk to a simmer, whisk 4 large egg yolks with 3/4 cup granulated sugar, then temper the yolks by slowly adding hot cream while whisking. Cook the mixture gently over medium-low, stirring constantly, until it reaches 170–175°F on an instant-read thermometer and coats the back of a spoon. Chill the custard, fold in 1/2 cup smooth peanut butter and 1 tsp vanilla, then churn according to your ice cream maker’s instructions (usually 20–30 minutes). While churning or right after, spoon in warm salted caramel and ripple with a knife before transferring to a freezer container to firm up for at least 4 hours.
Equipment notes: use a 2-quart saucepan for caramel and a heavy-bottomed pan for custard to avoid hot spots; an instant-read thermometer and an ice cream maker make this recipe much easier.
Expert Tips for Success
- Use a candy thermometer for the caramel and an instant-read thermometer for the custard; caramel should reach a deep amber (about 340–350°F) for flavor without bitterness.
- Temper your egg yolks: add hot cream in a slow stream while whisking to prevent scrambled eggs.
- Chill the custard fully (at least 2 hours) before churning — colder custard churns faster and yields a smoother texture.
- For a silkier mouthfeel, use a small amount of glucose or corn syrup (1–2 tbsp) in the caramel to prevent recrystallization. Also consider stirring with a silicone spatula for gentle contact.
- If you want more pronounced peanut pockets, use a swirl of warmed, slightly thinned peanut butter (mix with 1–2 tbsp warm cream) and fold in at the end so it doesn’t fully incorporate.
For ideas on complementary textures and snacks to serve alongside, try pairing a scoop with crunchy fruit sticks like banana and peanut butter chew sticks.
How to Serve Salted Caramel Peanut Butter Ice Cream
- Classic scoop: top with a light sprinkle of flaky sea salt and chopped roasted peanuts for crunch.
- Sundae style: warm extra salted caramel over scoops and add toasted pecans or chocolate shavings.
- Dessert pairing: serve small scoops with warm brownies or slices of buttered toast for contrast.
- Occasion idea: bring this to summer gatherings or serve as a show-stopping dessert after a rich main course like butter chicken and rice—its cool, nutty sweetness refreshes the palate.
Presentation tip: use an ice cream scoop dipped in hot water for clean, rounded servings.
Storage and Reheating Guide
Store ice cream in an airtight, shallow container with a piece of plastic wrap pressed directly on the surface to minimize ice crystals. Keep at 0°F (-18°C) or colder; best quality is 1–2 weeks, though it stays safe longer. To soften for scooping, sit the container on the counter for 5–10 minutes or microwave a scoop on low power for 8–12 seconds in a microwave-safe bowl. If your swirl hardens into a solid layer, let the ice cream sit at room temperature for 10 minutes before scooping to restore scoopability.
If you’re serving alongside a hot pasta or chicken dish, the contrast works well—try a plate pairing with something like Cajun garlic butter chicken with creamy parmesan twisted pasta for a multi-course dinner (serve the ice cream as dessert).
Recipe Variations
- Dairy-free: replace heavy cream and milk with full-fat coconut milk and coconut cream; use coconut oil to thin peanut butter if needed. Freeze firmness may be slightly softer.
- Lower-sugar: reduce sugar by 20% and use a tablespoon of light corn syrup or glucose in caramel to prevent crystallization. Note: reduced sugar changes texture.
- Peanut-free: swap peanut butter for almond or sunflower seed butter for those with peanut allergies (label accordingly).
- Chunky swirl: fold in chopped salted peanuts or peanut brittle during the last 5 minutes of churn for crunch.
Nutritional Highlights
- Provides protein and healthy fats from peanut butter, making it more satiating than simple sorbets.
- High in calories—plan portion sizes (1/2 cup) if you’re monitoring intake.
- Allergen information: contains peanuts, dairy, and eggs. For nut-free or dairy-free diets, see the variations above.
Troubleshooting Common Issues
- Icy texture: this usually means the base was too warm when frozen or not enough fat. Chill the custard thoroughly before churning and use the full cream measure.
- Scrambled custard: you heated the eggs too fast. Remove from heat and immediately whisk in a small splash of cold milk to cool; strain to remove cooked bits. Next time temper eggs more slowly.
- Caramel seized or crystallized: stop stirring and add a little water then gently reheat, or start over using clean utensils and a heavy-bottomed pan to control temperature.
Frequently Asked Questions
Q: Can I make the caramel ahead of time?
A: Yes. Make the salted caramel up to 3 days ahead and store in a jar in the refrigerator. Warm gently over low heat before swirling into the ice cream so it ribbons instead of hardening in chunks.
Q: Do I need an ice cream maker?
A: An ice cream maker is recommended for the creamiest texture; however, you can use a no-churn method by folding whipped cream into a sweetened peanut butter-infused condensed milk mixture and layering with caramel before freezing. Expect a slightly different, airier texture.
Q: How do I prevent the caramel from becoming rock hard in the freezer?
A: Warm the caramel slightly and thin with 1–2 teaspoons of cream before adding as a swirl. Ripple it into semi-soft churned ice cream rather than fully mixing so it remains pliable.
Q: Can I make this without eggs?
A: Yes. Omit the egg yolks and use a cooked cream-sugar base (stabilized with 1–2 tbsp cornstarch or 2 tsp gelatin bloom dissolved) for a custard-like texture. Alternatively, use high-fat coconut milk and a no-churn base for an egg-free result.
Enjoy making this salted caramel peanut butter ice cream—take your time with the caramel and custard, and you’ll be rewarded with a scoop that’s rich, balanced, and truly memorable. Print
Salted Caramel Peanut Butter Ice Cream
- Total Time: 360 minutes
- Yield: 8 servings (1/2 cup each) 1x
- Diet: Vegetarian
Description
A rich and creamy ice cream featuring a silky peanut butter base swirled with salty-sweet caramel.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 tsp vanilla extract
- Salted caramel sauce
Instructions
- Heat heavy cream and milk to a simmer in a saucepan.
- Whisk egg yolks with sugar in a bowl.
- Temper the yolks by slowly adding hot cream while whisking.
- Cook the mixture gently, stirring constantly until it reaches 170–175°F.
- Chill the custard, then fold in peanut butter and vanilla.
- Churn according to ice cream maker’s instructions (usually 20–30 minutes).
- While churning, spoon in warm salted caramel and ripple with a knife.
- Transfer to a freezer container and freeze for at least 4 hours before serving.
Notes
For a silkier texture, consider adding a small amount of glucose or corn syrup to the caramel.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg