three scoops of peanut butter ice cream covered in hot fudge

I must confess.

I have made this Peanut Butter Ice Cream two times in less than one week.

It’s that good.

And I’m overjoyed that the recipe is so darn easy.  Just throw some peanut butter and four other ingredients in a blender and cool in the fridge for awhile.  Then pour the mixture into the ice cream maker and let the machine work its magic.  That’s all it takes for delicious, creamy, peanut buttery frozen yum.

And what’s peanut butter without chocolate?  This household has a strong commitment to the combination.  So I whipped up a batch of Hot Fudge Sauce, a recipe from my dear friend, Ann.  She shared her family recipe with me many years ago and now it’s my own family’s go-to ice cream topping.  This is incredibly easy to make and it disappears really, really fast!

To make the sundae shown in the photo, just scoop up some peanut butter ice cream, top with warmed hot fudge sauce, and sprinkle with crushed Heath candy bar (find bags of pre-crushed candy by the chocolate chips at the grocery store).  It’s an awesome combination!

three scoops of peanut butter ice cream covered in hot fudge

Peanut Butter Ice Cream with Ann’s Hot Fudge Sauce

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Peanut Butter Ice Cream with Ann’s Hot Fudge Sauce is a divine dessert combination. With only 5 ingredients, this homemade peanut butter ice cream is a breeze to whip together!

Ingredients

  • For the Peanut Butter Ice Cream:
  • 3/4 c. creamy peanut butter
  • 3/4 c. plus 2 T. sugar
  • 2-2/3 c. half-and-half
  • pinch of salt
  • 1/8 tsp. vanilla extract
  • For Ann’s Hot Fudge Sauce:
  • 3 T. butter
  • 1/4 c. semi-sweet chocolate chips (I prefer Guittard brand)
  • 1 c. powdered sugar
  • 2/3 c. evaporated milk (1 12-oz. can will make a double batch of hot fudge. Just double the other 3 ingredients, too.)

Instructions

For the Peanut Butter Ice Cream:

  1. Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

For Ann’s Hot Fudge Sauce:

  1. Melt together butter and chocolate over low heat. Stir in powdered sugar and evaporated milk. Bring to a boil over medium heat then boil for 4 to 5 minutes, stirring continuously.

Notes

This recipe is easily doubled.

Peanut Butter Ice Cream:  Slightly adapted from The Perfect Scoop by David Lebovitz – This is a superb book, check it out!

Ann’s Hot Fudge Sauce:  From Ann Hauer’s recipe box.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 81mgSodium: 335mgCarbohydrates: 42gFiber: 2gSugar: 33gProtein: 14g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!