PEANUT BUTTER HOT FUDGE SAUCE
Rich and creamy Peanut Butter Hot Fudge Sauce is just the thing to pour over vanilla ice cream! This recipe only has a few ingredients and comes together in just minutes making it a staple at our house!
Provided by Amy
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Add chocolate chips and peanut butter to blender.
- Over medium heat, bring butter, corn syrup, and evaporated milk to a gentle boil in a saucepan. Occasionally stir while bringing it to a boil.
- Remove from heat and add vanilla and a dash of salt. Stir.
- Pour butter mixture over chocolate chips and peanut butter in blender.
- Blending hot liquids can be a bit tricky although I've never had a problem blending my hot fudge. You might want to hold a towel over the lid just in case!
- Blend on low speed for about 20-30 seconds or until chocolate chips are melted and peanut butter is incorporated. It doesn't take long!
- Pour into a jar. Serve immediately or store in the fridge for up to 2 weeks.
PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
PEANUT BUTTER SWIRLED WHITE CHOCOLATE ICE CREAM
Perfectly smooth and creamy white chocolate ice cream, loaded with white chocolate peanut butter makes for a heavenly dessert!
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl pour in the white chocolate chips/chunks. Set aside.
- Fill a large bowl with cold water and ice.
- In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.
- In a separate medium sized bowl, whisk together the egg yolks.
- Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together. Don't pour it in all at once, you don't want to scramble your eggs.
- Pour the mixed egg yolks back into the medium pan and set it over medium heat.
- Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.
- You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.
- Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
- Set it over the ice bath and stir in the cream until cool.
- Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.
- Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.
- Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream. Freeze until hardened, about 2-4 hours. Enjoy!
CHOCOLATE PEANUT BUTTER SAUCE
Yummy! Wonderful versatile sauce, served with ice cream, pudding, parfaits, trifle, cakes, waffles & pancakes, or as a dip...with bananas or marshmallows.
Provided by Baby Kato
Categories Sauces
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
- Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
- Store any remaining sauce in the fridge.
EASY CHOCOLATE PEANUT BUTTER SAUCE
This is wicked on ice cream, and keeps up to a 7 days tightly covered in the fridge. If you prefer a sweeter sauce, increase the sugar slightly.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8m
Yield 2 1/2 cups (approx)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring 1 cup water to a boil.
- Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
- Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
- Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
- Remove from heat and add in vanilla; cool slightly.
- If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
- Just rewarm slightly before using.
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)
This tastes just like Friendly's Restaurant peanut butter sauce. Drizzle it over vanilla ice cream and add some reese's pieces for an easy, delicious dessert!
Provided by lgcoffin
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
- Stir in 1/4 teaspoon vanilla extract.
- Cool to room temperature.
Nutrition Facts : Calories 143.6, Fat 9.4, SaturatedFat 4.7, Cholesterol 11.8, Sodium 60.3, Carbohydrate 10.5, Fiber 1.1, Sugar 8.1, Protein 4.3
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