SWIRLED AND LAYERED ICE CREAMS
Inspired by our favourite Ben & Jerry’s ice cream.
Salty, sweet, creamy, crunchy—this peanut butter ice cream has it all! Smooth peanut butter ice cream is loaded with crispy milk chocolate-covered pretzels, rich caramel swirls, and little bites of chocolate crunch made from leftover coating (because waste not, want not, right?). And don’t worry—I’ll show you exactly how to layer it so those caramel swirls stay perfectly defined. Every bite is a mix of creamy, crunchy, sweet, and salty bliss. You’re going to love this one!
When making ice cream prefer to weigh all the ingredients by weight. We also recommend weighing the liquids directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon=15 ml | 1 teaspoon=5 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• liquid ingredients: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
milk 50% | cream 35% | sugar 14.88% | xanthan gum 0.12%
in desired total weight of ice cream mixture.
The fat content from the milk and cream in this recipe make for ice cream with approx. 14% fat, which is the lowest in fat we can go in ice cream with xanthan gum before the ice cream texture and mouthfeel start to suffer.
Other than that, we prefer our ice cream richer in butterfat; if you like it this way too, use 425 gr milk (15 oz ) & 575 g cream (20.3 oz); this makes ice cream with approx. 18% fat, with a creamier body and mouthfeel.
You can adjust the quantity of the xanthan gum in the recipe to your liking, depending on the texture you want to achieve:
You can combine double cream with whole milk to make heavy cream for this recipe. To make 415 g (14.6 oz) heavy cream, you need:
To make the heavy cream, put the double cream in a medium bowl and pour in the milk, a little at a time, stirring smoothly with a rubber spatula until smooth. Avoid whisking, as it may turn into whipped cream.
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe, just as if you had the 415 g (14.6 oz) heavy cream needed.
*this 125 g (4.4 oz) milk is extra to the 590 g milk (20.8 oz) asked in the recipe. So, if using double cream, you will need in total 715 g milk (25.2 oz), from which:
This vanilla ice cream is perfect just how it is. However, if you want to boost its flavour you can substitute regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado. These sugars have a natural caramel flavour which pairs well with white chocolate and brings out its flavours.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Combine whole milk (615 g / 21.7 oz) and sugar (210 g / 7.4 oz)in a medium saucepan, and heat over medium-high, stirring often with a rubber spatula, until the sugar dissolves and the milk is hot and steamy (about 70°C / 158°F), but not boiling.
Meanwhile, place the peanut butter (125 g / 4.4 oz) in a large bowl with a whisk, and set up the blender along with the xanthan gum for quick use.
Gradually pour the hot milk over the peanut butter, whisking continuously to smooth it out, and scrape the sides and bottom of the bowl to incorporate any residue.
Transfer the mixture to a blender, and with it running, sprinkle in the xanthan gum (½ teaspoon), ensuring even dispersion—set a timer and blend for 2 minutes.
Add the cold heavy cream (260 g / 9.2 oz) and blend again, pausing once to scrape down the sides and bottom of the blender for an even consistency.
Finally, strain the mixture through a fine-mesh sieve back into the bowl (you can reuse the same bowl without rinsing), then give it a final, thorough stir, ensuring all ingredients are well incorporated.
Cool the mixture with an ice bath: Place the bowl with the ice cream mixture inside a larger one and fill the space around it with ice cubes and cold water to create an ice bath. Make sure no water gets into the mixture. About 200 g (7 oz) of ice—roughly one standard tray—is enough to cool it down properly.
Let the mixture cool in the ice bath for about 30 minutes, stirring occasionally to help it cool evenly.
Chill completely: Once the mixture is no longer warm, remove the bowl from the ice bath, cover it and refrigerate for at least 8 hours or up to 3 days. The base should be fridge-cold before churning.
Prepare the caramel swirls: The soft caramel reaches a spreadable consistency, ideal for swirling, when at room temperature. Prepare it in advance as per the instructions provided in the link in the ingredients to allow it to cool and set. It can be made up to three days before churning the ice cream and stored at room temperature.
Prepare the chocolate covered pretzels and chocolate crisps: Prepare them in advance -using the linked recipe in the ingredients- to give them time to set. You can make them just before churning or a few days ahead. Store in an airtight container in the fridge.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker.
While churning, add the chocolate crisps in two batches, ensuring each batch is fully incorporated before adding the next, then gradually add the chocolate-covered pretzels.
Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.
To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.
If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.
Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.
One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.
Place a large, freezer-safe bowl in the freezer for swirling the ice cream. Chilling the bowl helps prevent melting and makes incorporating the caramel much easier.
Put churned mixture in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· cover the ice cream bowl and place it in the freezer
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:
3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)
Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.
To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:
Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop
If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.
If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.
To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.
Here’s how long that may take:
4–10 hours for removable freezer bowls (pre-freeze models)
1–2 hours for aluminum bowls (from compressor ice cream makers)
Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.
Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:
✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl
Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.
Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.
It’s the final step that turns churned ice cream into finished ice cream.
To swirl: Watch video. Place small, thick dollops of soft caramel at the bottom of a freezer-cold bowl.
Add scoops of peanut butter ice cream, leaving about 2 cm (1 in) of space between them. Press down on the scoops with the side of a spoon to create cavities, then add more thick dollops of caramel, gently pressing it into the cavities.
Repeat the layering process, alternating ice cream and caramel, finishing with caramel on top. Use a wooden spoon to gently fold the mixture by bringing the outer parts toward the centre in a vertical motion, rotating the bowl with each movement until you complete one full turn.
Avoid overmixing—thick caramel swirls are key. Cover and freeze for 1–2 hours to set.
Serve immediately or transfer to an airtight container for storage, keeping it well-covered to prevent freezer odours. It stays fresh for up to one month.
Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.
Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.
