Oh my goodness! If you love fudge ripple ice cream, caramel sauce and peanuts you will love this no churn Caramel Peanut Butter Fudge Ripple Ice cream. This recipe takes just a few minutes to whip up and freezes for 6 hours before diving in. It’s a delicious mouthful of creamy peanut butter flavored ice cream with ripples of ganache and thick caramel sauce. In between the two layers and the top chopped dry roasted peanuts are sprinkled. Easy recipe to make for family and friends or just for yourself.
No Churn ice cream simply means you don’t need an ice cream maker to create this frozen treat. In addition you really don’t need any special rock salt or equipment to make this creamy ice cream.
Main Ingredients for Caramel Peanut Butter Fudge Ripple No Churn Ice Cream
You will need the following ingredients and tools. For tools, a hand mixer with beaters and whisk attachment, large and medium mixing bowl, and an 8 x 8″ square glass or metal pan. If you don’t have a square pan you can use a loaf bread pan.
Ingredients include one can sweetened condensed milk, 1/4 cup whole milk, organic peanut butter plain or crunchy, ( it is firmer than the softer peanut butters and will have a pure peanut butter flavor meaning is isn’t as sweet as commercial peanut butter brands). Fudge chocolate topping, I made home made ganache with tiny bit of corn syrup so it won’t harden, purchased caramel sauce or you can make your own here. Chopped dry roasted peanuts. Heavy whipping cream and vanilla extract.
How to Make Caramel Peanut Butter Fudge Ripple Ice Cream
First put your 8 x 8″ square pan or loa pan in the freezer to give it a good chill, also place a large mixing bowl and whisk attachment into the refrigerator to chill for whipping the heavy cream. A good 10 + minutes will work.
In a medium mixing bowl, add one can of sweetened condensed milk, 1/2 cup organic peanut butter, 1/4 cup whole milk, and 1 teaspoon vanilla extract. Mix with mixer and regular beaters until mixture is well mixed. Set in refrigerator to chill while you whip up the heavy cream.
Before whipping the cream, make the ganache. In a 2 cup glass measuring cup add 1/4 cup heavy cream and microwave for 45 seconds, remove from microwave and add 2/3 cup chocolate chips. Allow chips and cream to sit about 5 minutes before stirring. Add 1 teaspoon light corn syrup, stir until chocolate and cream becomes thick and creamy. Set aside.
Now, remove the chilled mixing bowl and whisk attachment from refrigerator, Whip 2 cup heavy cream with wire whisk until stiff peaks but not too clumpy firm. Gently pour chilled peanut butter mix into the whipped heavy cream. Fold with a rubber spatula as not to remove the whipped cream loftiness.
Layering Fudge, Caramel and Peanuts in Peanut Butter Ice Cream
Pour half of the ice cream mixture into chilled 8″ x 8″ square baking dish. Smooth top with off set spatula, drop in teaspoons of ganache, about half of it and half of the caramel topping/sauce beside the ganache. Sprinkle with half of the chopped peanuts.
Add the remaining peanut butter ice cream mix over the ganache and caramel, nuts. Smooth with off set spatula, add remaining ganache fudge, caramel and chopped peanuts to the top of ice cream. With a sharp knife lightly swirl the mixture to create a ripple effect.
Off to the freezer the ice cream goes for a 6 hour freeze. Once it is frozen cover with plastic wrap and foil to help prevent freezer burn and drying out.
Ice cream is ready to serve in 6 hours. Overnight for a hard freeze is ideal. but 6 hours will work for a softer freeze.
To Serve Caramel Peanut Butter Fudge Ripple Ice Cream
Scoop ice cream into decorate bowls and add additional ganache and caramel sauce if desired. If you want a sundae add fresh whipped cream and long stem cherry, additional peanuts.
This is a great summer treat, recipe can be doubled and also used for ice cream sandwiches, milk shakes and between peanut butter or chocolate chip cookies. Let me know if you try it. I love the no churn idea. Makes it easy to have ice cream when you want it without an ice cream maker.
Caramel Peanut Butter Fudge Ripple No Churn Ice Cream
Layers of caramel, ganache, peanut butter whipped cream, condensed milk, and chopped peanuts create a delicious peanut butter fudge ripple no churn ice cream.
- Prep Time: 25 minutes
- Total Time: 6 hours and 25 minutes
- Yield: 8–10 servings 1x
- Category: Dessert- Ice Cream
- Method: Mixing
- Cuisine: American
Ingredients
1 can sweetened condensed milk, tested Eagle Brand
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 cup organic peanut butter, smooth or crunchy
1/2 cup chocolate ganache or purchased hot fudge sauce
1/2 cup purchased ice cream caramel sauce, tested Smucker’s
1/2 cup dry roasted peanuts, chopped coarsely
2 cups heavy whipping cream, well chilled
Ganache
1/4 cup heavy cream
2/3 cup semi sweet chocolate chips
1 teaspoon light corn syrup
Instructions
- Chill an 8″ x 8″ square glass pan or loaf pan in freezer while you make the no churn ice cream. Also chill a large mixing bowl and whisk beater for whipping heavy cream in refrigerator.
- In medium mixing bowl, add sweetened condensed milk, vanilla, peanut butter and whole milk. Using a hand held mixer with beater attachment beat mixture until well blended. Place in refrigerator for a quick chill.
- In a 2 cup glass measuring cup add 1/4 cup heavy cream and microwave for 45 seconds until very warm. Remove from microwave and add 2/3 cup semi sweet chocolate chips. Allow chips to sit in cream at least 5 minutes to help melt chocolate. Stir mixture until thick and smooth. Add 1 teaspoon light corn syrup. This will help create a thick and smooth frozen chocolate sauce.
- Remove chilled large mixing bowl from freezer and whip with whisk attachment 2 cups of heavy cream. Whip until cream is soft peaks and continue on high speed until firm peaks.
- Pour peanut butter mixture in thirds and into whipped cream, use a rubber spatula to fold together. Repeat until all peanut butter mixture is added.
- Remove chilled square pan from freezer, layer half of the peanut butter ice cream into pan, smooth top with off set spatula. Add teaspoons of half of the ganache and half of the caramel ice cream topping to the peanut butter ice cream mixture. Add 1/2 of the chopped peanuts.
- Pour remaining ice cream over the ganache, caramel and chopped peanuts. Smooth ice cream with off set spatula. Add remaining ganache, caramel topping and chopped peanuts over the top of the ice cream.
- With a sharp knife cut through the ice cream and lightly cut through mixture to create a ripple effect.
- Place uncovered in freezer for 6 hours minimum. Overnight is best. After 6 hours, cover ice cream with plastic wrap and foil sheet to protect from drying out and freezer burn.
Serve ice cream with additional ganache or hot fudge sauce, caramel and chopped peanuts. To make a great sundae add fresh whipped cream, and long stem cherry maybe even banana spears.
Notes
No ice cream maker needed. Just make sure your containers are freezer safe.
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