Name: No-Churn Ice Cream Sundaes with Peanut Butter and Chocolate
Prep time: 1 h
Cook time: 7 min
Total time: 1 h 7 min
Yield: 8 serving(s)
Ingredients: 1/4 cup (60 ml) creamy peanut butter (see note); 1 tbsp butter; 1/4 cup (35 g) graham cracker crumbs; 1/4 cup (35 g) icing sugar; 3 oz (85 g) 50% dark chocolate, melted and cooled; 1 cup (250 ml) 35% whipping cream; 1 tsp (5 ml) vanilla; 2/3 cup (150 ml) sweetened condensed milk; 2/3 cup (150 ml) sweetened condensed milk; 1/4 cup (25 g) cocoa powder; 1 pinch salt; 1 cup (250 ml) 35% whipping cream; 6 tbsp (80 g) sugar; 1/4 cup (25 g) cocoa powder (see note); 1 cup (250 ml) 35% cream whipping cream; 1/4 cup (60 ml) creamy peanut butter; Whipped cream (optional); Maraschino cherries (optional); Pirouline cookies (optional); Candy sprinkles (optional)

Note from Ricardo

We used regular creamy peanut butter. Natural peanut butter tends to be runnier and may affect the final result.

We recommend using a good quality cocoa powder for a darker, more flavourful result.

You can also roll out the peanut butter mixture between two sheets of parchment paper to the same thickness.

The fudge sauce will keep for 1 week in an airtight container in the refrigerator. You can gently reheat the sauce in a small pot or in the microwave oven when ready to serve.

No-Churn Ice Cream Sundaes with Peanut Butter and Chocolate

Categories

Ingredients

Chocolate-Peanut Butter Bark

Vanilla Ice Cream

Chocolate Ice Cream

Peanut Butter Fudge Sauce

Toppings

Preparation