Hot Fudge, Caramel Sauce, Strawberry Syrup and now…Peanut Butter Sauce. It’s exactly as good as you are thinking.
Rich, creamy and the perfect topping for my favorite Hiland Dairy Vanilla Ice Cream. My favorite way to use it is to mix it with some hot fudge on top of vanilla ice cream. Incredible!
I am all about nostalgia when it comes to ice cream and other summer treats. Every year when I celebrate Ice Cream Week here on the blog, I always try to create recipes that bring me (and hopefully my readers!) back to the summers of childhood. Over the years I’ve created everything from pink bubblegum ice cream to no-churn marshmallow fluff ice cream and graham cracker ice cream sandwiches. YUM.
This simple recipe requires just four ingredients – most of which you probably already have in the house!
The obvious ingredient. You want to use a creamy peanut butter that isn’t a natural one. The natural peanut butters tend to separate.
Condensed milk gives an added sweetness and creamy consistency. You can choose whether you want the regular or a fat free kind. I usually go for the classic condensed milk. I go big.
Just a touch of sweetness from pure vanilla extract will add to the flavor of the creaminess and unmistakable peanut butter flavor. My favorite vanilla to use is by Rodelle and you can get it here!
Just a few Tablespoons of water will thin the peanut butter sauce out a bit for the perfect consistency. This topping tends to thicken up as it cools, so don’t be afraid to make it a bit thinner before transferring it to another container.
You’ll need a small saucepan on a low heat. Add the peanut butter and ½ cup of sweetened condensed milk. Heat slowly until the two are combined and smooth. Remove from the heat.
Remove the peanut butter topping from the heat and add the vanilla. Then add 1 Tablespoon of water at a time until you reach the desired consistency. I usually use about 5 Tablespoons. The sauce will thicken as it cools.
Transfer the peanut butter sauce to a mason jar or a container with a lid and let cool. Once ready to eat, pour over your ice cream! If using later, heat the topping in the microwave for 30 seconds at medium power until warm and pourable.
I don’t recommend using a natural “no stir” peanut butter for this recipe. They tend to separate from other ingredients and don’t melt well. Skippy and Jif have Natural ones that are no stir and those would work fine.
Fat free condensed milk will work for this recipe! I tend to use the regular, full fat kind because I prefer the taste. However, the less fat version will absolutely work!
Over pancakes
On top of a cake or cupcakes
Drizzle on popcorn
Even in your coffee
There’s a reason I celebrate ice cream week every year – I seriously love the stuff! And that’s good news for you because it means I have a ton of ice cream, milkshake and summer treat recipes to explore on the site.
Here are a few of my favorites:
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Rich, creamy and the perfect topping for cold ice cream. My favorite way to use it is to mix it with some hot fudge on top of vanilla ice cream. Incredible!
1/2 cup sweetened condensed milk
1/2 cup creamy peanut butter (not a no stir pb)
5 tablespoons water
1 teaspoon vanilla extract
In a small saucepan, add the peanut butter and ½ cup of condensed milk. Heat on low until melted and smooth.
Remove from the heat, add vanilla extract and then water one Tablespoon at a time until desired consistency. (I usually use 5)
Move sauce to a mason jar or a container with a lid to cool.
When cool, pour over ice cream and enjoy!
To heat up after cooled completely, place in the microwave for 30 seconds at half power until a pourable consistency.
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