Homemade ice cream bars filled with no churn peanut butter, caramel, and cookie dough, covered in a dark chocolate shell?! Absolutely incredible. Did I mention these are NO CHURN, as in - you do not need an ice cream maker to make these. These homemade ice cream bars are incredible. If you like ice cream and easy homemade desserts, you will love these!
This recipe uses store bought caramel sauce and edible frozen cookie dough pieces, but if you wanted to make your own caramel sauce I've got a fantastic recipe for that!
What is no churn ice cream?
No churn ice creams like this homemade ice cream bar is usually made of a few simple ingredients (heavy cream, sweetened condensed milk, salt, and the flavoring like peanut butter, chocolate, fruit puree, etc) super quickly and easily. No churn ice cream is the perfect ice cream recipe even if you are a beginner in the kitchen or don't want to purchase an ice cream machine.
Ingredients
With just a view ingredients, you'll be shocked at how quickly these homemade ice cream bars come together.
- heavy cream
- sweetened condensed milk (full fat version)
- salt
- peanut butter
- caramel sauce
- edible cookie dough bites
- chocolate
- coconut oil (liquid at room temperature)
A note on the heavy cream: Heavy cream also known as whipping cream has a fat content of between 36% and 40%. This makes the ice cream super creamy and fluffy. It should be cold when you whip it.
See recipe card for quantities.
Instructions
Equipment
- Mixer for whipping heavy cream into stiff peaks
- silicone molds
- glass bowl for melting chocolate
- large baking dish to catch chocolate after spilling
- spatula
- optional: piping bag for filling silicone molds
- freezer
- fork
Storage
Store the bars in an airtight container in the freezer.
Recipe
Homemade Ice Cream Bars
Equipment
- electric mixer or stand mixer
- silicone mold
- large glass bowl
- large glass baking dish
- fork
Ingredients
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- 1 teaspoon salt
- ½ cup peanut butter
- ½ cup frozen cookie dough bites
- 8 tablespoon caramel sauce
- 3 cups chopped dark chocolate
- ¼ cup coconut oil liquid at room temperature
Instructions
- Using an electric mixer or stand mixer, whip the heavy cream until stiff peaks form.
- Mix in salt, sweetened condensed milk, and peanut butter until uniform, but do not overmix.
- Put in fridge until ready to use.
- Melt dark chocolate. If melting in the microwave, melt in 30 second intervals, stirring after each one until chocolate is fluid.
- Add in liquid coconut oil. Stir until combined completely and oil is not sitting on top of chocolate.
- Fill each cavity of the silicone mold to the top. If you do not have enough chocolate, use a spatula to stir the chocolate around the mold so it hits to the very top.
- Pour excess chocolate from mold out into a large glass baking dish. You'll use this chocolate to top the bars. If it gets cold while it sits out, pop the baking dish in the oven or microwave to warm it back up.
- Fill the chocolate with peanut butter ice cream base, leaving ¼ of an inch of space between the ice cream and top of the mold. I like to use a piping bag to do this.
- Using the base of a fork, drag the fork through the middle of the ice cream base creating a place to put the caramel and cookie dough.
- Fill the space with caramel and cookie dough.
- Top the ice cream with chocolate.
- Freeze for 12 hours. Enjoy!
Did you make this recipe? Let me know!