Peanut Butter Cashew Sundaes Recipes

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

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 CASHEW SUNDAES

Steps:

• In a small bowl, combine the corn syrup and peanut butter until blended. Serve over ice cream; sprinkle with cashews.

PEANUT BUTTER CUP SUNDAES

Steps:

• Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.

PEANUT BUTTER SUNDAES

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.

CARAMEL AND CRèME FRAîCHE SUNDAES WITH CASHEWS

Steps:

• Whisk 1/2 cup milk and egg yolks in medium bowl. Bring 1 1/2 cups milk, cream, sugar, and salt to simmer in heavy large saucepan over medium-high heat, whisking until sugar dissolves. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain custard into medium bowl. Place over large bowl of ice water and cool, stirring often. Whisk in crème fraîche and vanilla. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 3 days.
• Stir sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Scrape in seeds from vanilla bean; add bean. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 16 minutes (time will vary depending on size of pan). Remove pan from heat. Mix in cream, crème fraîche, and butter (mixture will bubble vigorously). Stir until sauce is smooth. Discard vanilla bean. (Can be made 3 days ahead. Cover and chill. Rewarm slightly before serving.)
• Preheat oven to 350°F. Mix cashews, oil, and salt in small bowl. Spread out on rimmed baking sheet. Bake until nuts are golden, stirring often, about 12 minutes. Cool. (Can be made 1 day ahead. Store airtight.)
• Scoop ice cream into dishes. Spoon warm caramel sauce over. Top sundaes with whipped cream and cashews.

PEANUT BUTTER AND BANANA SUNDAES

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

PEANUT BUTTER SUNDAES-IN-A-CUP

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.

PEANUT BUTTER SUNDAE SAUCE

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.

CARAMEL PEANUT SUNDAE

Steps:

• To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
• To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
• Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
• For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.