No Churn Salted Caramel Swirl Ice-Cream
We always use to have a giant tub of ice cream in the freezer, it was one of mums vices. If we moved around a few bags of frozen peas and tossed the homemade dumplings to the side, we were guaranteed to find a tub of creamy gold.. Mmmm!
Our favourite flavours were always the ones with the additional bits and chunks and fudge sauce. Yum! These days, the hidden tubs of frozen goodness are rare, we're all older and wiser and know exactly why home made is best. This recipe is a take on our favourite flavour combo - peanut butter and salted caramel. Yum!
Ice cream ingredients:
- 1 cup regular coconut milk
- 1 cup coconut cream
- 1/3 cup rice malt syrup (or any other sweetener of choice)
- 1/2 cup peanut butter (we used Mayver's natural protein peanut butter)
- 1 tablespoon vanilla extract
Caramel sauce Ingredients:
- 1/4 cup coconut oil
- 1/4 cup coconut milk
- 2 tablespoons Mayver's smooth peanut butter
- 2 tablespoons maple syrup
- Pinch of salt
- Pour the coconut milk, coconut cream, rice malt, peanut butter, vanilla and pinch of salt (if your PB is unsalted) into a bowl and whisk until incorporated. Alternately you can blend all ingredients together in a blender.
- Once combined, transfer to a bowl and chill in the freezer for at least one hour. Mix after an hour and return to freezer. Repeat this 2-3 times***
- Chill the ice cream contain you'll be using in the freezer (separate to the bowl ice cream is currently in)
- To make the caramel sauce, simply melt 1/4 cup coconut oil and coconut milk in a pan. Add in 2 tablespoons smooth peanut butter with 2 tablespoons maple syrup. Mix to combine. Add a pinch of salt and taste.
- Once your ice cream has firmed, scoop about 2-3 scoops into the container and spread out into an even layer. Drizzle 1/3 of the caramel on top.
- Add another 2-3 scoops of ice cream, and repeat the process until all the ice cream is used. Top with more caramel.
- Use a spoon in figure 8 motions to create a marble effect. Cover and freeze for an hour or so. Enjoy!
*** You can also freeze the ice cream overnight without mixing, and pop it into the blender the following day. Blend until creamy and then follow the steps 4 onwards.