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Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream

Author: Maika
Creamy double chocolate chip ice cream with chunky peanut butter and caramel swirl easily made using a blender then frozen for less than half a day in a loaf pan.
Prep Time15 minutes
Total Time6 hours 15 minutes
Servings 12 servings
Course: Sweets
Cuisine: North American
Diet: Gluten Free, Vegetarian
Keyword: Frozen Dessert, Homemade Ice Cream
Calories: 320kcal

Ingredients

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt grinded
  • ¼ cup semi-sweet chocolate chips
  • ½ cup natural chunky peanut butter
  • ⅓ cup caramel sauce

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Using a Blender: Blend heavy cream to a stiff peak while scraping down the sides every 10 to 20 seconds with a rubber spatula. Add and stir the condensed milk, cocoa powder, vanilla extract, and sea salt, and blend while scraping down the sides every 10 to 20 seconds.
  • Setting In Loaf Pan: Pour the ice cream base into a loaf pan.
  • Toppings: Pour the chocolate chips, peanut butter, and caramel sauce lengthwise across the ice cream base. Gently fold in the toppings with a spatula to create visibly thick swirls.
  • Wrap: Cover with ice cream with plastic wrap gently pressed against the ice cream.
  • Freeze: Place in the freezer to chill for at least 6 hours.
  • Serve: When ready, serve immediately. Don't thaw like regular ice cream before scooping.

Video

Notes

Storage: Freezer
  • Do not let the ice cream melt in the container. This will cause crystals in the ice cream when refrozen.
  • Place a piece of plastic wrap on top to keep it from forming crystals.
  • If it seems hard after being refrozen, you can leave it out to thaw.
No Blender?
If you don’t have a blender, you can whip the cream in a stand mixer or with a hand mixer until soft peaks form, then fold it into the condensed milk mixture. This method still creates a smooth, airy texture without sacrificing creaminess.

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 214mg | Potassium: 258mg | Fiber: 2g | Sugar: 21g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
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