Living with just one other person has a lot of positives. At a stage where we no longer want to live in a university style madhouse but a few years before the patter of tiny feet turn our household into another kind of chaos, we’ve found a very happy lifestyle in our little flat for two. Whether it’s wandering naked between bathroom and bedroom or filling the fridge with whatever we want without fear of someone else eating it, the space is ours to do as we please.
On the down side, it’s not always brilliant from a baking point of view to have an in-house audience of one. While Carnivorous Fiancé and I get through a fair amount of sweet treats, most of my more extravagant desserts are made when we have people over to visit. Some things get stashed in the freezer and a lot of leftovers end up being taken into work or handed out to friends and family, but sometimes it feels important to find a recipe that can recycle certain ingredients, to give them a new lease of life and enable you to eat the same thing – albeit in a different format – for several days in a row.
This is a very overly involved way of saying that I took some homemade brownies and stuffed them into ice cream.
Homemade ice cream of course. With a homemade salty caramel swirl that I could happily eat by the ladle but which can also be kept in the fridge and used in a multitude of ways within the couple of weeks for which it will keep.
Remember the brownie recipe I posted last week? If you managed to save any of them (I promise not to judge you if you didn’t), they are the perfect size to crumble into this ice cream – between two and four depending on how packed you like each bite to be. If not you could easily use shop bought brownies, or bake up a batch especially and keep a couple on one side. Then it’s just a question of blending peanut butter, single cream, sugar and vanilla and making a simple salty caramel swirl. Blend, churn, crumble, swirl: this is all you need to create rich, nutty, sweet, salty, creamy, caramel perfection.
Living with just one other person has both positives and negatives, but most of the time it’s pretty brilliant. No one will see when you sit on the sofa and consume two bowls of this ice cream each. Or when you collapse in an ice cream-induced coma. Or when you revive yourselves just enough to fight over a single last spoon. Not that anything like that has ever happened to us. Obviously.
Peanut Butter Brownie Ice Cream with a Salted Caramel Swirl
This recipe will make slightly more sauce than you’re likely to want in your ice cream but it keeps well in the fridge for up to two weeks. Not that I’ve ever know it to last that long . . .
Ingredients:
For the salted caramel
75g unsalted butter
50 g soft light brown sugar
50 g caster sugar
50g golden syrup
125ml double cream
1tsp fleur de sel
For the ice cream
180g good quality smooth peanut butter
180g golden caster sugar
660ml single cream
Pinch of salt
¼ tsp vanilla extract
2 – 4 chocolate brownies, crumbled (recipe here or you can use shop bought)
150ml salted caramel sauce (or to taste)
Method:
For the salted caramel
Melt the butter, sugars and golden syrup in a small heavy based pan. Let simmer for 3 minutes, stirring occasionally.
Add the cream and combine. Sprinkle in the salt and store in a jug until ready to use.
For the ice cream
Purée the peanut butter, sugar, cream, salt and vanilla extract in a blender until smooth. Chill the mixture thoroughly in the fridge, then churn in your ice cream maker according to manufacturer’s instructions.
Once almost churned, layer in the container you want to freeze it in with pieces of brownie, flicking caramel sauce over the top and turning it through the ice cream carefully (stir too hard and you’ll end up with a brown sludge rather than clear swirls of caramel – still delicious but not as pretty). Freeze until ready to serve, then soften in the fridge for about 10 minutes before eating.
Oh my fricking goodness!!! This looks evil! And amazing! And I MUST have some very soon!
xoxoxo
Very good ice cream idea, and luckily I have some brownies left from the last batch. Gotta be tried:)
This is the sexiest food porn I’ve ever seen! Oh YUM!
This looks faaabulous! And I have an excuse to make more brownies – and salted caramel. Too perfect. GG
I need to dig a secret tunnel. All the way to your neck of the woods. That comes up in your kitchen. So I can make nighttime raids on the content of your freezer, fridge and larder.
Oh my lord that looks indulgent… Seriously. Alas, I’ve hung up my ice cream making boots for the year – it’s become a little too cold, which is a shame!
I might wet myself with excitement. This look PHENOMENAL.
This ice cream is a total triple threat. You should nickname this the “food blogger’s delight”, because DAMN GURL.
oooh myyyyy. nirvana inducing! totally should get an ice-cream maker just for this!
Amy – haha it’s not evil, I promise 🙂
Food, Photography & France – enjoy.
Debs – haha, glad you like it!
Glamorous Glutton – you can never have too many brownies or too much salted caramel in your life.
Kavey – that would be perfect, you could help us out with leftovers! 🙂
Frugal Feeding – it’s never too cold for ice cream. Surely you need something to top a hearty winter crumble? (unless you’re a custard man…)
Laura – haha I’m loving the reactions to this ice cream!
Alana – ahh, thank you 🙂
Aoife – you definitely should!
This recipe is just pure genius. One of the upsides of living with just one person- this ice cream would be all mine since my husband doesn’t like peanut butter:-)
Looks divine!! I love the way you have made this ice cream .you are very inventive.
Haha oh I can totally relate to this! Mostly in that there are often things I want to make but can hardly legitimize it when only my husband and I will eat it.
This ice cream looks delicious! Peanut butter and brownies…you cannot go wrong there.
Gorra tell ya B if there was a competition for the worlds biggest lover of ice cream I would be up there.
This one looks like it’s worth killing for!
Pity it’s not like clotted cream which can be sent in the post otherwise my address would accompany this message.
What are the chances? 😉
Feel my belt tightening just thinking about it
Yum! This is just another reason why I need an ice cream maker!
PS: Ice cream-induced comas happen a lot around here too 🙂
I just drooled on my phone while reading this…..oh my word! My hubby is a peanut butter and chocolate addict, so I may need to make this for sure for him:-) Yum, Hugs, Terra
Lauren – he doesn’t like peanut butter? Madness! Although as you say, all the more for you 🙂
My Little Italian Kitchen – thank you 🙂
Erin – it’s all about inviting guests over as guinea pigs!
Dayvee – glad you like it!
Connie – you definitely do need one, they’re such an amazing kitchen gadget.
Terra – hope he likes it 🙂
Oh my goodness, gracious me. I want to dive into that with a big spoon.
Oh I totally remember those days (pre-kids) with my husband. We had so much fun cooking and eating together and consuming much dessert!
Speaking of which, I think your peanut butter ice cream with salted caramel would make my husband love me forever;)
xo
E
Umm, can I live with you guys? I will take that whole not-using-up-all-your-treats problem off your hands! And it just registered with me… THIS is why Carnivorous Boyfriend is now Carnivorous Fiance! If I made ice cream with the frequency and quality that you do (this one might, just might, be my favorite sounding so far), I’m sure my boyfriend would propose, haha.
Oh my perfect ice-cream 😀 YUM!!!
Love everything about this.
Ok, the first thing I thought was “how the heck does she find time to make such an intricate, delicious sounding ice cream flavor?”. I feel better knowing you already had some of the ingredients made. I also like the idea of giving leftovers a twist, especially when it comes to dessert. People usually tend to be more creative with savory leftovers. My second thought was “enjoy every minute of these years before the second type of chaos you mentioned!”
You are killing me with this recipe. So fantastic i might just lick the computer screen.
Hehe my husband takes things to work just to make sure that we don’t eat it all. Also his brother is very good at eating things with enthusiasm so we often have him over! 😀
The Vagabond Baker – it’s the best way!
Erin – I’m enjoying it as much as I can while I can 🙂
Amy – haha, it’s a clever trick, seduce husband with ice cream 😉
Nic – 🙂
Kathryn – ahh, thank you.
Nuts About Food – I intend to!
Meg – haha I’ve felt like that reading blog posts sometimes 🙂
Lorraine – my brother is a pretty good food dustbin too 😉
WOW. That ice cream is amazing!
Danger zone! That is some serious decadence. Much of the food that I make goes to my downstairs neighbors – all guys. It’s kind of the perfect arrangement.
It so comforting to see someone in autumn still making a lot of ice cream (and I think I might´ve left you this same comment on a previous recipe…!). Ice cream recipes are good year round. Everything about this is fabulous! Really really tempting. And also, I´ve never seen a bunch of comments with such inventive adjectives! Love this post.
Words cannot describe how much I want to try this icecream right now!
Whenever I look at your blog I wish I had an ice cream maker. Looks wonderful!
Iron Whisk – thank you!
Kimberley – I’ve not tried mine on the neighbours yet, good idea!
Paula – I make ice cream all year round, love love love the stuff.
Amanda – do it!
Ute – I promise to do some recipes you can make without an ice cream machine soon too 🙂
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So I made this and it was delicious BUT the texture was really weird because churning the mixture just made the cream become over-whipped :/. I’m not sure what I did wrong…
Do you mean blending the peanut butter and cream together? I do this in a food processor – you’re looking to combine the ingredients, not to whip the cream. Hope this is helpful – ping me an email if you have any questions x