Rich, no-churn chocolate peanut butter ice cream with a healthy dose of caramel!
1 1/2 cups thickened/whipping cream
1/2 cup sweetened condensed milk
1/4 cup cocoa powder
1 cup peanut butter chips
1/2 cup dulce de leche
200 grams peanut butter
4 waffle cups
400 grams dark choc (melted)
400 grams chopped peanuts
Choc Sauce to drizzle
200 milliliters Whipped cream to decorate
X4 maraschino cherries
Combine your cream and sweetened condensed milk in a large mixing bowl and mix using a stand mixer or hand mixer until you reach stiff peaks.
Add cocoa powder and continue beating until well combined. Fold in peanut butter chips and 1/4 cup dulce de leche.
Transfer half to a deep baking tin. Add the rest of the dulce de leche and then add the rest of the ice cream. Freeze for at least 2-3 hours.
Dip the top of the waffle cups in melted chocolate and sprinkle chopped peanuts on top. Chill for 20 min.
Spread peanut butter on top of ice cream when you take it out of the freezer and then drizzle chocolate sauce. Sprinkle rest of the chopped peanuts on top.
Scoop ice cream into waffle cups, top with whipped cream and a cherry.