Lazy Snickers Ice Cream

Well, I got a new toy and I just LOVE it.

It’s the ice cream attachment for the KitchenAid stand mixer.

LOVE it. Now, I can make complex ice creams like strawberry-balsamic-pepper. Now, I can make savory jalapeno-basil sorbets to melt into tomato soup. Now, I can make elegant ices and sherbert for summer parties.

And now I can make the basest, the junkiest, the most delicious and indulgent of all ice creams:

Snickers ice cream.

This recipe, somewhat adapted, is what I call the lazy recipe. It skips a few steps and reduces the prep time.

This is if you are lazy and impatient.

My two best qualities.

Lazy Snickers Ice Cream (slightly adapted from Serious Eats, to which I give all the credit!)

Ingredients:

2 3/4 cups half and half
1 cup peanut butter
2 cups sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
1/3 to 1/2 cup caramel sauce, room temperature
1/3 to 1/2 cup milk chocolate chips
1/2 to 3/4 cup peanuts

1. Mix the half and half, peanut butter, salt, sugar, and vanilla extract in a plastic container. Stir with a fork or stick blender to combine, then chill for 3 hours or up to overnight.

2. Toss it in the ice cream maker and let the machine do its thing until it is the consistency of soft serve ice cream. Then, Take it out of the ice ream maker and, in a bowl, fold in the chips, peanuts, and caramel. It helps to have someone else pour while you fold, since stirring the ice cream as you pour seems to help the caramel stay liquefied in the ice cream.

(Did I just invent that?)

3. Chill for 2 hours for soft serve consistency or overnight for harder consistency, and then…

Serve.

This is just like the Snickers ice cream bars that made me fat in college. So, so good. Creamy and slightly salty with crunchy peanuts. The sweetness comes from the ribbons of smooth caramel and the nuggets of milk chocolate chips. It isn’t overly rich, since there are no eggs, and I LOVE that I know exactly what is in there. It may not be kale, but it’s a whole lot more wholesome than store bought ice cream with hydrogenated fats and corn syrup. I especially love it when eaten relatively soon after it’s made, when it has an airy, soft consistency.

Who am I kidding…I love it all day, every day. And so will you.

ETA: Others who have made this recipe have brought it to my attention that the ice cream stays relatively soft no matter how long you freeze it. It will get hard-ER, but not classic, scooped ice cream hard.

Comments

  1. Jordan says:

    Sounds awesome. That would be so good with homemade caramel sauce. I did not know that there was an ice cream attachment to the KitchenAid. Seems like dangerous knowledge! Thanks for this.

    • fritosfg says:

      Ugh it’s so addictive, and yes it would be GREAT with homemade caramel sauce. That is how Serious Eats does it, and I’m sure that the homemade stuff would catapult this into the stratosphere!

  2. Michelle Clarke says:

    Does the peanut butter in the recipe keep it from becoming very hard? Mine has been in the freezer since last night and is still very soft. This is the first time this has happened to me when making ice cream.

    • fritosfg says:

      Hi Michelle!
      I think it’s the lack of eggs that makes the ice cream soft, actually. Mine had the consistency of soft serve versus normal, hard, scooped ice cream. I’d that’s what yours looks like, it’s good to go!

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