Peanut Butter Caramel Swirl Ice Cream with Roasted Peanuts

Quick Recipe Version (TL;DR)

• Yield: About 1.5 quarts (8 servings)
• Prep Time: 30 minutes (plus chilling)
• Cook Time: 25 minutes
• Total Time: About 9 hours (mostly inactive)

Quick Ingredients

• 2 cups (480 ml) heavy cream, divided
• 1 1/2 cups (360 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 5 large egg yolks
• 1/2 cup (130 g) creamy peanut butter (no-stir style)
• 2 tsp vanilla extract, divided
• 3/4 tsp fine sea salt, divided
• 3/4 cup (100 g) unsalted roasted peanuts, roughly chopped
• 1 tbsp (14 g) unsalted butter + 2 tbsp (28 g) butter (for caramel)
• 1 tbsp (15 ml) honey
• 1 tbsp (12 g) granulated sugar (for peanuts)
• 1/2 cup (100 g) granulated sugar (for caramel)
• 2 tbsp (30 ml) water + 1 tbsp (15 ml) corn syrup (optional, for caramel)

Do This

• 1. Heat oven to 325°F (165°C). Toss chopped peanuts with melted butter, honey, sugar, and a pinch of salt. Bake 8–10 minutes until golden; cool completely.
• 2. For the ice cream base, heat milk, 1 cup cream, sugars, and salt until steaming. Temper in egg yolks, cook to nappe (170–175°F / 77–80°C), then whisk in peanut butter and vanilla.
• 3. Strain into a bowl, stir in remaining 1 cup cream, cool, then chill 4 hours or overnight until very cold.
• 4. For caramel, cook sugar, water, and optional corn syrup to deep amber. Carefully whisk in warm cream, butter, salt, and vanilla; cool to room temperature.
• 5. Churn the chilled base in an ice cream maker according to manufacturer’s directions. Fold in most of the crunchy peanuts at the end of churning.
• 6. Layer ice cream into a cold container, drizzling caramel between layers. Swirl gently with a knife; sprinkle on remaining peanuts.
• 7. Freeze 4–6 hours until scoopable. Let sit 5 minutes at room temperature before serving.

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Why You’ll Love This Recipe

• Classic ice cream shop vibes at home: creamy peanut butter base, ribbons of salted caramel, and big crunchy peanut pieces.
• The custard-style base churns up ultra-smooth, rich, and scoopable without fancy equipment beyond an ice cream maker.
• Easy make-ahead dessert that keeps beautifully in the freezer for days (if it lasts that long).
• Flexible recipe: adjust the salt, peanuts, or caramel intensity to suit your taste.

Grocery List

• Produce: None
• Dairy: Heavy cream, whole milk, unsalted butter, large eggs
• Pantry: Creamy peanut butter (no-stir), granulated sugar, light brown sugar, honey, roasted peanuts, vanilla extract, fine sea salt, water, optional light corn syrup

Full Ingredients

Peanut Butter Ice Cream Base

• 2 cups (480 ml) heavy cream, divided
• 1 1/2 cups (360 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 5 large egg yolks
• 1/2 cup (130 g) creamy peanut butter (commercial no-stir style works best)
• 1 1/2 tsp vanilla extract
• 1/2 tsp fine sea salt

Crunchy Roasted Peanut Pieces

• 3/4 cup (100 g) unsalted roasted peanuts, roughly chopped
• 1 tbsp (14 g) unsalted butter, melted
• 1 tbsp (15 ml) honey
• 1 tbsp (12 g) granulated sugar
• 1/4 tsp fine sea salt

Salted Caramel Swirl

• 1/2 cup (100 g) granulated sugar
• 2 tbsp (30 ml) water
• 1 tbsp (15 ml) light corn syrup (optional but helps prevent crystallization)
• 1/2 cup (120 ml) heavy cream, warmed
• 2 tbsp (28 g) unsalted butter, at room temperature
• 1/4–1/2 tsp flaky or fine sea salt, to taste
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1: Make the crunchy roasted peanut pieces

Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper for easy cleanup.

In a small bowl, combine the chopped peanuts, melted butter, honey, granulated sugar, and salt. Stir until every piece is lightly coated and glossy. Spread the mixture into an even layer on the prepared baking sheet.

Bake for 8–10 minutes, stirring once halfway through, until the peanuts look slightly darker and smell toasty and caramelized. They will still feel a bit soft when hot but will crisp as they cool. Remove from the oven and let cool completely. Once cool, break apart any big clusters. Set aside; these will go into and on top of the ice cream.

Step 2: Warm the dairy and sugars

In a medium saucepan, combine the whole milk, 1 cup (240 ml) of the heavy cream, granulated sugar, brown sugar, and salt. Whisk to dissolve the sugar.

Place the pan over medium heat and cook, stirring occasionally, until the mixture is steaming and just starting to bubble around the edges, about 5–7 minutes. Do not let it come to a full boil. Remove from the heat and let it sit while you prepare the egg yolks.

Step 3: Temper the egg yolks and cook the custard

In a medium heatproof bowl, whisk the egg yolks until smooth and slightly lightened in color, about 30–60 seconds.

Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. This gently warms (tempers) the yolks so they do not scramble. Repeat with another 1/2 cup of hot liquid, whisking the whole time.

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture, whisking to combine. Return the pan to medium-low heat and cook, stirring constantly with a heatproof spatula, making sure to scrape the bottom and corners of the pan, until the custard thickens enough to coat the back of a spoon, about 5–8 minutes. It should reach 170–175°F (77–80°C) if you use an instant-read thermometer. Do not let it boil.

Step 4: Add peanut butter, vanilla, and chill thoroughly

Remove the saucepan from the heat. Immediately whisk in the peanut butter until completely smooth and blended. Stir in the vanilla extract.

Place a fine-mesh sieve over a large, clean bowl. Pour the warm custard through the sieve to catch any tiny bits of cooked egg and ensure a silky base. Stir in the remaining 1 cup (240 ml) heavy cream.

Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate until very cold, at least 4 hours or up to 24 hours. The colder the base, the smoother your ice cream will churn.

Step 5: Make the salted caramel swirl

While the base chills, prepare the caramel. In a small saucepan, combine the sugar, water, and optional corn syrup. Stir gently just to moisten the sugar, then stop stirring. Place over medium heat and cook until the mixture turns a deep amber color, 7–10 minutes, swirling the pan occasionally to help it color evenly. Watch closely near the end; caramel can burn quickly.

As soon as it reaches a deep amber (about the color of an old copper penny), remove from the heat. Carefully and slowly pour in the warm cream while whisking; the mixture will bubble up vigorously. Add the butter and continue whisking until smooth.

Stir in the salt and vanilla. Taste carefully (it will be hot) and adjust the salt if desired. Let the caramel cool to room temperature, then refrigerate until slightly thickened but still pourable. If it becomes too thick, you can gently rewarm it before swirling into the ice cream.

Step 6: Churn the ice cream and fold in peanuts

When the peanut butter custard base is thoroughly chilled, give it a quick stir. Pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.

During the last 1–2 minutes of churning, add about 1/2 to 2/3 of the crunchy roasted peanut pieces, reserving a handful for topping. Let the machine mix just long enough to distribute them evenly.

Step 7: Layer and swirl with caramel

Place your storage container (a 1.5–2 quart loaf pan or lidded freezer-safe container) in the freezer 10–15 minutes before churning so it is cold.

Working quickly, spread about one-third of the churned ice cream in the bottom of the cold container. Drizzle a few spoonfuls of the salted caramel over the surface (do not drown it; thin ribbons work best). Repeat with another layer of ice cream and caramel, then a final layer of ice cream and more caramel on top.

Use a butter knife or long skewer to gently swirl the caramel through the ice cream with 2–3 broad figure-eight motions. Do not over-mix or you will lose the distinct ribbons. Sprinkle the remaining crunchy peanut pieces over the top.

Step 8: Freeze until scoopable and serve

Cover the container tightly with a lid or plastic wrap pressed against the surface to minimize ice crystals. Freeze for at least 4–6 hours, or until the ice cream is firm enough to scoop.

Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into chilled bowls or sturdy dessert glasses, making sure each serving gets plenty of caramel swirl and crunchy peanut chunks. Enjoy immediately.

Pro Tips

• Chill everything well: A very cold base and cold container give you the creamiest texture and help prevent icy crystals.
• Use no-stir peanut butter: Standard creamy peanut butter (not the kind that separates) blends smoothly and stays stable in the custard.
• Control the caramel thickness: For bold, visible swirls, let the caramel cool until it is thick but still pourable. Too runny and it will disappear into the base.
• Mind the custard temperature: Stop cooking the custard when it coats the back of a spoon or hits 170–175°F (77–80°C). Overheating can curdle the eggs.
• Do not overswirl: A few gentle passes with a knife are enough; you want ribbons of caramel, not fully blended caramel-flavored ice cream.

Variations

• Chocolate peanut butter caramel ice cream: Add 1/4 cup (25 g) unsweetened cocoa powder to the milk and sugar mixture in Step 2, whisking well to dissolve. Proceed as directed for a chocolate-peanut butter base with caramel swirl.
• Extra-salty crunch: Use salted roasted peanuts and finish the top with a light sprinkle of flaky sea salt along with the peanuts for a salted-caramel–style punch.
• Peanut butter cup version: Fold in chopped mini peanut butter cups (about 1 cup) along with or instead of the roasted peanuts for an ultra-decadent twist.

Storage & Make-Ahead

Store the ice cream tightly covered in the coldest part of your freezer for up to 1–2 weeks for best texture and flavor. To minimize ice crystals, press a layer of plastic wrap directly onto the surface before adding the lid. The peanut butter custard base can be made up to 24 hours in advance and kept chilled until you are ready to churn. The crunchy peanuts and caramel can also be prepared 2–3 days ahead; store the peanuts in an airtight container at room temperature and the caramel in the refrigerator. If the caramel is too thick when you are ready to layer it, warm it very gently in short bursts until it loosens to a pourable consistency.

Nutrition (per serving)

Approximate values per serving (1/8 of the batch): 520 calories; 35 g fat; 19 g saturated fat; 50 mg cholesterol; 46 g carbohydrates; 1 g fiber; 36 g sugars; 9 g protein; 260 mg sodium. These values are estimates and will vary based on exact ingredients and portion sizes.