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.
Ingredients:
2 cups heavy cream
2 cups almond milk
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp vanilla
1 tbsp glycerin
3 egg yolks***
1/2 cup Trim Healthy Mama De-Fatted Peanut Flour (or this one from iherb)
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Peanutty Caramel Sauce (makes enough for about 2-3 sundaes – double if desired):
4 tbsp butter
4 tbsp heavy cream
1/2 cup THM gentle sweet sweetener (my copycat version)
1/2 tsp vanilla
1/2 tsp salt
2 tbsp peanut flour
Peanut Butter 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
A dollop of whipped cream never hurt either. But I was photographing this finger licking goodness at 9 o’clock in the morning. I needed to draw the line somewhere.
20 minPrep Time
10 minCook Time
30 minTotal Time
Yields about 3 pints
Save RecipeIngredients
- 2 cups heavy cream
- 2 cups almond milk
- 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 tbsp vanilla
- 1 tbsp glycerin
- 3 egg yolks***
- 1/2 cup peanut flour
- 4 tbsp butter
- 4 tbsp heavy cream
- 1/2 cup THM gentle sweet sweetener (my copycat version)
- 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
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Note: this nutrition table is approximate. I used 1/2 cup peanuts in the calculator because peanut flour was not an option. The fat would be lower using the de-fatted peanut flour.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 396
|
|
%Daily Value
|
|
Total Fat 40.1g
62%
|
|
Saturated Fat 26.2g
131%
|
|
TransFat 0.0g
|
|
Cholesterol 145mg
48%
|
|
Sodium 216mg
9%
|
|
Total Carbohydrates 6.3g
2%
|
|
Dietary Fiber 2.1g
8%
|
|
Sugars 2.7g
|
|
Protein 5.6g
|
|
Vitamin A 16%
Vitamin C 3%
|
|
Calcium 5%
Iron 9%
|
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