Häagen-Dazs Peanut Butter Crunch Ice Cream Recipe for Ninja Creami & Ninja Swirl

Directions

• Preparing caramelized peanuts
• Caramelizing the peanuts
  In a non-stick pan over medium heat, pour the white sugar in an even layer. Let it melt without stirring (as you would for dry caramel) until it becomes a liquid amber caramel. Immediately add the salted roasted peanuts and butter. Stir vigorously with a wooden spoon to coat all the peanuts well with caramel.
• Cooling
  Once the peanuts are well coated (about 2 more minutes of cooking time), pour them onto a baking sheet lined with lightly oiled parchment paper. Spread them quickly with a spatula and let them cool completely at room temperature (about 20 minutes). The peanuts will stick together, forming a crunchy slab.
• Crushing
  Once completely cooled and hardened, break the caramelized peanuts into medium-sized pieces (larger than a pea, smaller than a hazelnut). Some pieces may remain stuck together in groups of two or three—that's perfectly fine. Store in an airtight container at room temperature.
• Preparing the peanut butter swirl
• Swirl mixture
  In a small bowl, combine the creamy peanut butter with the powdered sugar and peanut oil. Whisk vigorously until smooth, glossy, and pourable (the consistency of runny honey). The oil is CRUCIAL—it prevents the swirl from hardening completely once frozen and creates those characteristic flowing veins. Store at room temperature.
• Preparing the peanut butter base
• Mixing the base
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, creamy peanut butter, egg yolks, sugar, vanilla extract, and a pinch of salt. Blend at high speed for 45 to 60 seconds until perfectly smooth, homogeneous, and a beautiful peanut-beige color. The peanut butter should be completely emulsified, without any lumps.
• Base assembly + swirl
  Pour the peanut butter base into your jar Ninja Creami or Ninja Swirl Fill the base about three-quarters full. Scoop out the prepared peanut butter swirl and drizzle it over the base in thick, uneven lines, creating random swirls. With a thin chopstick or knife, make a few vertical zigzag motions (no more than 3-4!) to create marbling—don't overmix, you want the veins to remain distinct and visible.
• 24-hour freezing
  Smooth the surface very gently, preserving the marbling, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Transformation into ice
• Ice Cream Program
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into creamy peanut butter ice cream with flowing swirls.
• Re-Spin recommended
  Since peanut butter bases are very rich and dense, a Re-Spin This generally improves the texture. Make a well in the center, add 1 to 2 tablespoons of heavy cream, and start the cycle. Re-Spin to achieve that signature velvety smoothness.
• Incorporation of caramelized peanuts
  Here's the step that transforms good peanut butter ice cream into a true Peanut Butter Crunch! Make a deep well in the center of the ice cream (go all the way to the bottom of the tub), pour about 40 to 50 g of crushed caramelized peanuts into this well, then start the program Mix-In. The machine will evenly incorporate the crunchy pieces throughout the entire mass.
• Gourmet service
  Enjoy immediately for an ultra-creamy, Häagen-Dazs-style texture with flowing swirls and crunchy caramelized peanut pieces. Or, place back in the freezer for 20 to 30 minutes for firmer scoops. Optionally, garnish with an extra drizzle of swirl and a few whole caramelized peanuts.