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This is great. It kind of tastes toffee-like, with peanut chunks. I didn't have any chunky peanut butter and thought about using creamy, but I'm glad I went out and bought Jif extra crunchy - YOU NEED THE CHUNKS OF PEANUTS IN HERE! I loved how this recipe didn't require chilling-in-the-fridge time. For the caramel sauce, I used Smucker's Caramel sauce (not their "Hot Caramel" sauce), and it was so soft that I didn't need to heat it first. I think I might refrigerate it a little bit before I pour it in next time though, because by the time I got it all poured in, it took about 40 seconds, and it kinda "melded" all into the ice cream, making it more butterscotch-toffee-ish, rather than swirls of caramel. I don't know if the sauce was too warm or what. This didn't detract from us eating it, though, LOL. It's still very good! Thanks for posting this!

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Greeny4444 June 19, 2010
Salted Caramel Peanut-Butter Ice Cream