Easy Salted Caramel Peanut Butter Ice Cream
This easy ice cream is no churn and doesn't need an ice cream maker! It's filled with salted caramel and peanut butter flavor, with extra peanuts for some added crunch.
Servings: 2 pints
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1/2 cup Skippy Salted Caramel Peanut Butter Spread
- 1 teaspoon vanilla extract
- 2 8 ounce containers Whipped Topping (fat-free, light, or regular) OR 2 cups cold heavy whipping cream (not whipped)
- heaping 1/2 cup chopped peanuts I used honey roasted
- 1/2 cup salted caramel ice cream topping or regular caramel if you can’t find salted
Instructions
- Stir sweetened condensed milk and peanut butter in a large bowl until smooth. Stir in vanilla.
- If using whipped topping: gently fold the whipped topping into the peanut butter mixture.
- If using fresh whipped cream: beat 2 cups of heavy whipping cream until stiff peaks form. Gently fold into the peanut butter mixture.
- Fold peanuts into the ice cream mixture. Fold salted caramel ice cream topping into the mixture but make sure not to stir it too much - you want it to swirl not mix in.
- Pour mixture into an airtight container, seal, and freeze overnight. Eat within 1 month.
- Serving suggestion: top with more salted caramel sauce and chopped peanuts.