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No churn pickle ice cream with peanut butter caramel swirl

The way that the creamy peanut butter plays off the crunchy, briny pickle is really kind of amazing.



Peanut Butter Caramel

  • 1/2 cup granulated sugar
  • 3 tablespoons smooth peanut butter
  • 1 teaspoon light corn syrup, or glucose
  • 1/4 cup heavy cream

Pickle Ice Cream

  • 2 half-sour pickles
  • 1/4 cup pickle brine
  • 8 ounces cream cheese, at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon honey
  • 2 cups heavy cream


Peanut Butter Caramel

  1. Heat granulated sugar and glucose in a heavy-duty saucepan over medium heat, stirring constantly (use a heat-resistant spoon or spatula). Melt the sugar into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn it!
  2. Once sugar is completely melted, immediately stir in the peanut butter until melted and fully combined. The caramel will bubble rapidly when the peanut butter is added. 
  3. Return to the heat when it’s combined and cook for one minute without stirring. 
  4. Remove from heat and carefully stir in the heavy cream in a slow, steady stream. There will be a steamy reaction so please be careful! After all the heavy cream has been added, stop stirring and allow to boil for one minute. Keep watching in case it bubbles up too much. If it does, reduce the heat. 
  5. Remove from heat and stir in the salt. Set aside to cool to room temperature before using in the ice cream. The sauce will thicken as it cools. 

Pickle Ice Cream

  1. Combine the pickles and brine in the carafe of a blender, then blend until pureed, about one minute. 
  2. Strain the puree and discard any pulp. Save one-third of a cup of pickle liquid and discard the rest. 
  3. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy. 
  4. Add the condensed milk, honey and pickle liquid to the cream cheese and continue to mix until smooth. 
  5. In a separate large bowl whip the heavy cream until firm peaks form. Fold in one cup of the whipped cream into the condensed milk/ pickle mixture until combined. 
  6. Fold this lightened mixture into the whipped cream until well blended, being careful not to overwhip in case you deflate the mixture. 
  7. Pour one-third of the mixture into a plastic container, or loaf pan, and cover and freeze, for one hour. Keep the cream/ pickle mix in the fridge, covered. 
  8. Remove from the freezer and drizzle over half the caramel sauce in a swirling pattern. Pour over another third of the cream/pickle mixture and return the ice cream to the freezer for another hour. 
  9. Repeat step eight as above with the remaining caramel sauce and cream/pickle mixture. Before returning to the freezer, run a chopstick or knife through the ice cream and swirl the mixtures together.
  10. Cover and return to the freezer for minimum hours, or overnight.
  11. To serve, remove the ice cream from the freezer five to 10 minutes before serving so that it. Enjoy! 

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