Peanut Brittle Ice Cream Sundaes With Chocolate Sauce Recipes

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CHOCOLATE PEANUT BUTTER FUDGE SUNDAE



Chocolate Peanut Butter Fudge Sundae image

I've saved this to last, and for good reason: it is the ultimate ice cream sundae. Obviously, if you're not a peanut-eater, it won't be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 10m

Yield 4 servings for very lucky people

Number Of Ingredients 8

2/3 cup sweetened condensed milk
2/3 cup semi sweet chocolate chips
1/2 cup smooth peanut butter (recommended: Skippy)
4 scoops toffee or caramel ice cream
4 scoops chocolate ice cream
4 scoops vanilla ice cream
4 tablespoons or 1/4 cup salted peanuts, roughly chopped or left whole to taste
4 chocolate cigar cookies

Steps:

  • Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
  • Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
  • Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
  • Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.

PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE



Peanut Brittle Ice Cream Sundaes with Chocolate Sauce image

Categories     Ice Cream Machine     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Peanut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

Peanut Brittle
3/4 cup sugar
2/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups salted cocktail peanuts
Ice Cream
1 cup milk (do not use low-fat or nonfat)
1 cup sugar
1 vanilla bean, split lengthwise
4 large egg yolks
3 cups chilled whipping cream
Chocolate Sauce
Whipped cream
Chocolate Sauce
Makes about 1 1/2 cups
2/3 cup water
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • For Peanut Brittle:
  • Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
  • For Ice Cream:
  • Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
  • For Chocolate Sauce:
  • Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
  • Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES



Fluffy Chocolate-Peanut Butter Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 4 sundaes

Number Of Ingredients 8

1 cup heavy cream
2/3 cup bittersweet chocolate chips, such as Ghirardelli
1/4 cup natural creamy peanut butter
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup marshmallow cream
1 pint chocolate peanut butter or vanilla ice cream
Sprinkles, crushed cookies and store-bought or homemade crostini, for garnish

Steps:

  • For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
  • For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
  • To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

PEANUT BUTTER SUNDAES



Peanut Butter Sundaes image

This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 cups sauce.

Number Of Ingredients 5

1 cup sugar
1/2 cup water
1 cup creamy peanut butter
Vanilla ice cream
Salted peanuts, optional

Steps:

  • In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT



Chocolate Peanut Butter Ice Cream Sandwich Dessert image

Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h20m

Yield 12

Number Of Ingredients 7

9 frozen ice cream sandwiches
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¾ cup JIF® Extra Crunchy Peanut Butter
2 cups heavy cream
1 tablespoon vanilla extract
1 (12 ounce) jar Smucker's® Hot Fudge Topping
Cocktail peanuts

Steps:

  • Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
  • Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
  • Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g

PEANUT SUNDAE WITH PEANUT SAUCE AND PEANUT BRITTLE



Peanut Sundae With Peanut Sauce and Peanut Brittle image

This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert, side dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

1/3 cup sugar
3 cups skim milk
3/4 cup creamy peanut butter
1 cup raw peanuts
1 cup sesame seeds
4 piloncillo cones (Mexican brown sugar), about 2 pounds total (see note)
2 12-ounce cans evaporated milk
1 14-ounce can condensed milk
1 cup sugar-cane liquor (see note)
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
  • In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
  • To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
  • In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
  • In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
  • To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
  • To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.

PEANUT BUTTER SUNDAE SAUCE



Peanut Butter Sundae Sauce image

My friends could eat this stuff by the gallon, I swear. Easy and quick to make, and it's great with chocolate or Moose Tracks ice cream. From the Eagle Brand condensed milk website. Preparation time includes cooking time.

Provided by Muffin Goddess

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk, I use fat-free with good results)
1/3 cup peanut butter (I use smooth, but chunky is fine if you prefer)
1/3 cup chopped peanuts (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
  • Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
  • Refrigerate leftovers.
  • May be used as a dip for sliced apples, too.

PEANUT BUTTER SUNDAES-IN-A-CUP



Peanut Butter Sundaes-in-a-Cup image

Enjoy this peanut butter sundaes-in-a-cup topped with whipped cream and cherry -a delicious frozen dessert ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 8

1/4 cup peanut butter
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1 pint (2 cups) vanilla ice cream
4 teaspoons chopped dry-roasted salted peanuts
1/2 cup hot fudge topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

Steps:

  • In small bowl, mix peanut butter, butter and corn syrup until well blended.
  • Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
  • To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.

Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g

CHOCOLATE PEANUT BUTTER SAUCE



Chocolate Peanut Butter Sauce image

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

4 ounces semi-sweet chocolate baking squares, chopped
4 tablespoons creamy peanut butter, good quality
28 ounces sweetened condensed milk, eagle brand
4 tablespoons 2% low-fat milk
2 teaspoons vanilla extract

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



Easy Chocolate Peanut Butter Sauce image

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

1 cup water
2 cups sugar
1 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla

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 PRETZEL PEANUT BRITTLE SUNDAES



Chocolate Pretzel Peanut Brittle Sundaes image

Make and share this Chocolate Pretzel Peanut Brittle Sundaes recipe from Food.com.

Provided by Smuckersreg Toppings

Categories     Frozen Desserts

Time 10m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 3

1 (7 1/4 ounce) bottle Smucker's® Magic Shell ® Chocolate Pretzel Flavored Topping, flavored topping
1/2 cup salted peanuts (cocktail)
chocolate or caramel ice cream

Steps:

  • LINE baking sheet with wax paper.
  • COMBINE topping and peanuts in small bowl. Pour onto prepared baking sheet.
  • FREEZE 15 minutes. Break into pieces. Serve over ice cream. Store in freezer just until ready to serve.
  • Nutritional information (amount per servings): Total Calories: 140. Sodium 140mg. Fat: 28g. Carbohydrates: 37g. Cholesterol: 30mg. Protein: 7g. Fiber: 3g.

Nutrition Facts : Calories 110.8, Fat 9.4, SaturatedFat 1.3, Sodium 153.9, Carbohydrate 4.1, Fiber 1.5, Sugar 0.8, Protein 4.5

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