If you’re a fan of the irresistible combination of peanut butter, caramel, and cookie dough, then this homemade peanut butter caramel cookie dough ice cream recipe is perfect for you.
With its creamy texture, swirls of salty caramel, and generous amounts of peanut butter dough, this frozen treat is sure to satisfy your cravings. In this article, we’ll guide you through the process of making this delectable dessert from scratch. So, grab your ingredients and let’s get started!
Ingredients
To make this peanut butter caramel cookie dough ice cream, you’ll need the following ingredients:
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Step by step recipe
Step 1
Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the creamy peanut butter and vanilla extract, and mix until well combined.
Step 2
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Fold in the mini chocolate chips.
Step 3
Roll the cookie dough into small, bite-sized balls and place them on a baking sheet lined with parchment paper. Freeze the cookie dough balls for at least 30 minutes.
Step 4
Prepare the caramel sauce: In a medium-sized saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar has dissolved. Allow the mixture to come to a boil and continue cooking until it turns a deep amber color.
Step 5
Remove the caramel from the heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt. Be cautious as the mixture will bubble vigorously. Whisk until smooth and set aside to cool.
Step 6
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, salt, and vanilla extract for the ice cream base. Whisk until the sugar has dissolved and the mixture is well combined.
Step 7
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the frozen cookie dough balls and drizzle in the caramel sauce. Churn until the cookie dough is evenly distributed throughout the ice cream.
Step 8
Transfer the ice cream to an airtight container, layering it with additional drizzles of caramel sauce if desired. Cover and freeze for at least 4 hours or until firm.
Step 9
Serve the peanut butter caramel cookie dough ice cream in bowls or cones, and garnish with extra caramel sauce and mini chocolate chips if desired. Enjoy!
Tips and Tricks
- For a chunkier texture, you can add extra chunks of cookie dough and chocolate chips to the ice cream during the churning process.
- If you prefer a less sweet ice cream, you can reduce the amount of sugar in the recipe.
- To enhance the peanut butter flavor, you can add a tablespoon of peanut butter extract to the ice cream base.
- For a vegan version, you can substitute the cream and milk with plant-based alternatives, such as coconut cream and almond milk.
- If you don’t have an ice cream maker, you can still make this recipe by pouring the ice cream base into a lidded container and freezing it. Remember to stir the mixture every hour for the first few hours to prevent ice crystals from forming.
Variations and Additions
- For an extra indulgent twist, drizzle some warm caramel sauce over the ice cream before serving.
- You can also sprinkle crushed peanuts or chocolate shavings on top for added texture and flavor.
- If you’re a fan of salty and sweet combinations, sprinkle a pinch of sea salt over the ice cream for a delightful contrast.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes, you can still make this ice cream without an ice cream maker. Simply pour the ice cream base into a lidded container and freeze it. Remember to stir the mixture every hour for the first few hours to prevent ice crystals from forming.
How long does this ice cream last in the freezer?
This ice cream can be stored in the freezer for up to 2 weeks. However, for the best texture and flavor, it is recommended to consume it within the first week.
Can I use store-bought cookie dough instead of making my own?
Absolutely! If you prefer the convenience of store-bought cookie dough, feel free to use it in this recipe. Simply chop it into small pieces and fold it into the ice cream during the last few minutes of churning.
