Peanut Butter & Salted Caramel Icecream

It doesn’t come much easier than this. Whipping cream, caramel condensed milk, peanut butter and salt all quickly whipped together,  a few hours in the freezer and the finished result is a luscious, creamy frozen dessert. In the semifreddo style, no churning required. Once frozen it is very hard and difficult to scoop. I generally take it from the freezer and put it in the fridge about fifteen minutes before I want to serve it. It is great by itself  or with a wafer cone but can be easily made into something fancy by scooping onto a biscuit and adding a swirl of chocolate sauce.

Peanut Butter & Salted Caramel  Ice cream

Ingredients
600 ml whipping cream ( 35 % fat)
1 can Top n Fill caramel condensed milk, 
1 jar (approx 400g) peanut butter. I prefer crunchy

1 - 2 teaspoons salt flakes

Method

Combine caramel condensed milk, peanut butter and  one teaspoon of the salt in a bowl. Use electric beaters to mix thoroughly. Taste and add more salt if desired.

Add cream and continue to beat until cream has just thickened. Taste again add more salt if you prefer a saltier flavour.  Do not overbeat.

Spoon into a container and freeze. I like to use a metal slice tray. The icecream will freeze a little more quickly and it is still deep enough to get a good scoop.