Simple Salted Caramel Peanut Butter Ice Cream

Salted Caramel Peanut Butter Ice Cream

My first salted caramel experience was when Wey Lin organized a popiah party and Karen brought the most amazing Salted Caramel Macarons.

I’ve never been much of a baker, after all when faced with monumental creations like this and this, it may be better than I should just stick to the stove.

In any case, I’ve always wanted to do a Salted Caramel something which did not involve baking, so I decided on ice cream, which is easy enough to do.

Also, I recently tasted Ben & Jerry’s Clusterfluff which is a Peanut Butter Ice Cream with Caramel Cluster Pieces, Marshmallow Swirls & Peanut Buttery Swirls and it tastes as bad as it sound; I felt it was so horribly chemical-tasting that I had to throw it out after a few mouthfuls. It’s no wonder why people won’t write about how it tastes.

Thus I decided to make my own Salted Caramel Peanut Butter Ice Cream. And in the process, I learned something interesting.


Having never made salted caramel before, I turned to Wey Lin and Karen for advice and they generously shared their recipe as well as tips. Unfortunately, their recipe was a little hard to follow (I am, after all, a noob), so I sourced the Internet for various recipes and basically triangulated on a single workable process.

After that, it is a simple step to integrate into a working Peanut Butter Ice Cream recipe.


Salted Caramel Peanut Butter Ice Cream (simple version)

Salted Caramel is one of my few confectionery weaknesses; I love it. This Salted Caramel Peanut Butter Ice Cream is one of my favorites as there’s nothing like sweet smoky caramel over the warm flavors of peanut butter. And because of it’s high sugar content, it stays buttery soft even when frozen.

However, a lot of care is required because of the high temperature (170 °C) in making caramel, which has a tendency to spit if mishandled. So please read through everything first, especially the Notes.

Ingredients: (makes about 1 liter/quart)

For the Salted Caramel

  • 1½ cups (300g) sugar
  • ¾ teaspoon sea salt
  • 4 tablespoons (60g) salted butter
  • ½ teaspoon sea salt*
  • ¾ teaspoon vanilla extract

* For salt, the preference is to use a mild-tasting salt like Fleur de Sel but at minimum, use a salt with no additives like Kosher Salt. I used Maldon Sea Salt for this as it is cheaper and more readily available than fleur de sel.

For the Peanut Butter Ice Cream Mix

  • ¾ cup Peanut Butter, smooth
  • 200ml Milk, full-cream
  • 200ml Cream


Prepping the Peanut Butter Mix:

  1. Pour the Milk, Cream and Peanut Butter into a blender.

Making the Salted Caramel:

  1. Lay out the Salted Caramel ingredients in an easy-to-reach manner.
  2. Pour the sugar into a heavy-duty saucepan.
  3. Heat the sugar on a medium-low heat, stirring infrequently.
  4. As the sugar starts melting, it will change to a yellow color liquid, stir occasionally.
  5. Once the liquid changes into a deep dark copper color, allow the caramel to heat further.
  6. Once you detect a smoky (but not burnt) aroma, remove the caramel from heat.
  7. Stirring gently, add the butter slowly
  8. Once the butter has melted and incorporated, add the salt while stirring gently.
  9. If the caramel cools too quickly, you may put it back on the stove to liquefy again.

Assembling the Salted Peanut Butter Ice Cream:

  1. Allow the Salted Caramel to cool slightly.
  2. Very slowly, pour the Salted Caramel into the blender with the Peanut Butter Mix.
  3. Blend the mixture into a smooth mixture and chill it for at least 6 hours.
  4. Pour the chilled mix into your ice cream maker and follow your ice cream maker’s instructions to make the ice cream.


  • Caramel is hot (170 °C) and dangerous work, so wear an apron and above all, keep calm.
  • Smoky Caramel smells light and sugary with a hint of smoke while Burnt Caramel smells harsh and heavy like any other burnt food.
  • As you add ingredients to the caramel, it will bubble (and spit), so add slowly (don’t throw) and keep calm.
  • Use a heavy-duty sauce pan with a thick base and preferably a heat-resistant silicon spatula.
  • It would be a good thing if your blender container is glass and not plastic.
  • As you add the Salted Caramel into your blender, the mix will bubble and hiss, it is important to keep calm.
  • Allow the mixture in your blender to cool slightly before blending.
  • As you finish pouring the Salted Caramel into your blender, immediately wash your saucepan with hot water.
  • Wash everything immediately after use as Caramel is tricky to clean when cool.
  • The Salted Caramel Peanut Butter Ice Cream mix will not freeze normally because of the high sugar content, so it will still be fairly liquid as you scoop into your containers. Freezing overnight produces a nice buttery soft texture.
  • Karmic Caramel would be a great name for a rock band.


Posted on 12th Apr 2011 in Recipes


There Are 6 Comments


Rachel commented on April 12, 2011 at 9:45 pm

Hahaha. I love the number of times “keep calm” appears in your notes.


Ivan commented on April 13, 2011 at 12:14 am

Keeping calm is a good thing. 🙂


chopinandmysaucepan commented on April 16, 2011 at 8:37 pm

Definitely not a recipe for wobbly fingers then 🙂


Cheryl commented on April 17, 2011 at 2:46 am

sounds and looks delicious!


May commented on May 19, 2011 at 11:57 pm

Oh my lord this sounds divine. Must try!


ivan commented on May 23, 2011 at 10:25 am

@May: Do let me know what you think of it. I would be very interested to know what a professional ice cream maker thinks of my recipe.

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