he Ultimate Peanut Butter Caramel Sundae: Peanut Butter Ice Cream + Peanutty Caramel Sauce + Roasted Salted Peanuts = Heaven on Earth
Peanut Butter Ice Cream with Peanutty Caramel
While on my Ben & Jerry’s core ice cream attempt the other day I also made a Peanut Butter Ice Cream with a Caramel Core. Unfortunately, the caramel became way too hard in the freezer. Fortunately, it was still delicious. And it’s easier to just drizzle the sauce on top of the ice cream anyway.
I keep thinking about what is left of this in the freezer. I know I shouldn’t go eat it all but I probably will. I try to be honest. I’ll eat a few more fuel pulls (low fat and carb meals) over the next couple days to make up for it.
My husband loves peanut butter and chocolate together. When I worked at Friendly’s while we were dating he would also come to visit me and get vanilla ice cream with peanut butter sauce and hot fudge. If you like that combo too try this ice cream with my hot fudge on top.
Peanut Butter Ice Cream Ingredients:
heavy cream
almond milk
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.1 tbsp vanilla
Glycerin – The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
egg yolks***
peanut flour
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Peanut Caramel Sauce (makes enough for about 2-3 sundaes – double if desired):
butter
heavy cream
vanilla
tsp salt
peanut flour
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Ingredients
- 2 cups heavy cream
- 2 cups almond milk
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tbsp vanilla
- 1 tbsp glycerin
- 3 egg yolks***
- 1/2 cup peanut flour
Peanutty Caramel Sauce (makes enough for about 2-3 sundaes - double if desired):
- 4 tbsp butter
- 4 tbsp heavy cream
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp vanilla
- 1/2 tsp salt
- 2 tbsp peanut flour
Instructions
- Ice Cream Directions: Combine all the ingredients in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. For hard ice cream freeze the ice cream until firm. At least 2 hours. For softer ice cream you can eat some right from the machine.
- Caramel Sauce Directions: Combine first three ingredients and cook over medium low heat until bubbly, slightly thickened, and lightly browned. Remove from the heat and add the other ingredients. Cool to room temperature. Store in the fridge. If it solidifies just reheat and stir for it to come back together.
- The Ultimate Peanut Butter Caramel Sundae: Peanut Butter Ice Cream + Peanutty Caramel Sauce + Roasted Salted Peanuts = Heaven on Earth
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
DeeGee says
Absolutely tasty! Thanks so much. Two questions. Why use glycerin? and where’s the nutrition info, I’ve looked for it and can’t see it on the page? Thanks a bunch!
DeeGee
Taryn says
The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
This is an older recipe I hadn’t gotten a chance to add nutrition info to. I just updated it.
Joanie says
Wondering if I can sub the peanut flour for actual peanut butter?
Taryn says
Yes, that should be fine!
Kelly says
OMG!!! I was raised in Western New York and went to Friendly’s often!!! I miss the peanut butter and hot fudge sundae with the Reese’s cup and whip cream!!! Can’t wait to try this soon!!!
Is this peanut butter sauce like the one that was used there?
Taryn says
No, this is more like a caramel. To make a peanut sauce like that one you really just need to thin the peanut butter. Peanut oil would be the best thing to thin it with.
Diane Strickland says
I like your page. I am trying to do low carb and these recipes are very helpful.
Lindy says
What do YOU do for your eggs? Do you leave them raw? If I choose to leave them raw, are eggs purchased from Walmart sufficient?
Taryn says
I just use regular grocery store eggs like the ones from Wal-Mart raw. If you research the chance of salmonella from raw eggs it is very low. I don’t worry about it.
Sandy Munn says
Approximately what is the serving size?
Sharon Young says
What is the serving size, please?
Libby says
What kind of ice cream maker did you use? This looks amazing!!!
Taryn says
I have a Cuisinart ice cream maker like this one: http://amzn.to/2p9CIs7
Gayle says
Where do you get glycerin?
Taryn says
Hi Gayle, I’ve ordered it from Amazon and iherb. Just search “vegetable glycerin”.