Peanut Butter Sauce Recipe for Ice Cream (2024)

FAQs

How to melt peanut butter to drizzle? ›

When using peanut butter only, the key is heat. Peanut butter is naturally high in fat, but that fat is nearly solid at room temperature. In order to soften it up, you need some heat. In my case, I heated two tablespoons in a heat-proof bowl and then stirred like crazy.

Warm water is best because it helps to loosen the nut butter more quickly, and generally equal parts nut butter to liquid is the best ratio. Start with a little less than equal parts warm water to nut butter and add more water as needed, until the sauce is your desired consistency.

Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.

Either way, keeping your natural peanut butter in the fridge will help keep the oil incorporated after stirring. If you prefer a runny, drippy consistency, keep your peanut butter unrefrigerated.

Scoop peanut butter into the blender or food processor.

Add two tablespoons of water per tablespoon of peanut butter. For a creamier consistency, you can use milk in place of water. If you're making a savory sauce, you can use the other ingredients, like soy sauce, for example, in place of water.

Applying heat is the easiest way to thin peanut butter, but if your PB still looks grainy or is so thick that it's prone to burning, a little liquid can help. Try whisking in a few drops of water as you heat the peanut butter, slowly adding more until the butter reaches the right consistency.

If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.

As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.

Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono And Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate.

Commonly used are walnuts, pecans, filberts, almonds and pistachios.

What enhances peanut butter flavor? ›

Vanilla Extract: Enhances the overall flavor of the cookies with its aromatic richness. Egg: Provides structure and helps bind the ingredients together. Peanut Butter Chips: Intensify the peanut butter flavor and add bursts of sweetness throughout the cookies.

You can further augment the gustatory potential of the peanut butter by using both vanilla extract and almond extract in your dough—just a splash of the latter is enough to boost your cookies' nuttiness (while remaining subtle enough that no one will cotton onto the presence of drupe essence in your legume dessert).

Making your own peanut butter is a win/win because you control the amount of salt and sweetener, if any, that goes into it. And it's also a lot cheaper than store brands. You will love the texture. If you want it thick put it in the fridge.

You do not have to add anything to thin out peanut butter for a good drizzle. The simplest way to drizzle peanut butter is to first melt it by heating. The heat will thin it out without compromising flavor. Then, spoon it over by holding the spoon straight down and letting the peanut butter fall from the tip.

Applying heat is the easiest way to thin peanut butter, but if your PB still looks grainy or is so thick that it's prone to burning, a little liquid can help. Try whisking in a few drops of water as you heat the peanut butter, slowly adding more until the butter reaches the right consistency.

Scoop peanut butter into the blender or food processor.

Using a spatula, scrape your measured peanut butter into the blender or food processor. Add two tablespoons of water per tablespoon of peanut butter. For a creamier consistency, you can use milk in place of water.