Peanut Butter and Caramel Ice Cream

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    13hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    903

A creamy, nutty treat. Why not try swapping the caramel for chocolate sauce or even white chocolate chunks. Remember to place the bowl in the freezer 24 hours in advance.

recipe updated 22 Oct. 2025

Ingredients

  • Full cream milk icon
    Full cream milk
    300 g
  • Thickened cream icon
    Thickened cream
    325 g
  • Egg yolk icon
    Egg yolk
    3
  • Caster sugar icon
    Caster sugar
    150 g
  • Smooth peanut butter icon
    Smooth peanut butter
    200 g
  • Salted caramel sauce icon
    Salted caramel sauce
    50 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Airtight container
  • kCook icon Jug
  • kCook icon Jug
  • kCook icon Frozen dessert maker attachment

Step preview

  1. Fit the Creaming Beater
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Heat until combined - 2 minutes, 105ºC, speed Stir 1
  4. Strain the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting
  5. Clean the appliance bowl and fit the fit the Whisk Tool
  6. Add the ingredients into the appliance bowl, fit the splashguard
  7. Whisk then scrape the bowl - 2 minutes, speed 4
  8. Whisk until well combined - 2 minutes, speed 4
  9. Then add the milk mixture
  10. Whisk until well combined - 2 minutes, speed Min
  11. Remove the Whisk Tool, fit the Creaming Beater
  12. Heat until thickened - 15 minutes, 85ºC, speed Stir 1
  13. Strain the mixture through into a clean jug, cover with plastic wrap and let cool
  14. Chill in the fridge - 1 hour
  15. Remove the chilled custard mixture from the fridge
  16. Add peanut butter and mix until combined
  17. Attach the Frozen Dessert Maker attachment to the machine
  18. Start the machine, slowly pour the mixture and mix - 30 minutes, speed Min
  19. Transfer half of the ice cream into a container
  20. Then add half of the caramel sauce and swirl through
  21. Then add the rest of the ice cream and caramel sauce and swirl through
  22. Cover and freeze overnight until solid
  23. Serve
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