This peanut butter ice cream topping two ways is the thick and delicious accompaniment to cool ice cream.
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Peanut Butter Ice Cream Topping Two Ways

This chunky peanut butter topping is perfect for ice cream
Prep Time10 mins
Cook Time5 mins
freeze6 hrs
Total Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: gluten free peanut butter ice cream topping, homemade ice cream topping, peanut butter ice cream topping
Servings: 8 servings
Calories: 221kcal
Author: Chandice


  • 2/3 C honey peanut butter
  • 2/3 C sweetened condensed milk
  • 1/4 C milk
  • 2 T powdered sugar


  • In a small saucepan, combine all ingredients and whisk well
  • Remove 2 T and add into a piping bag
  • Pipe peanut butter "chips" onto a silicone baking mat
  • Place in the freezer for 6-8 hours or overnight
  • Place the remaining peanut butter sauce covered in the fridge until ready to cook and serve
  • To prepare the sauce, cook on low heat until hot but not burnt then serve immediately over ice cream
  • Top with frozen peanut butter chips


Calories: 221kcal | Carbohydrates: 20g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 134mg | Potassium: 244mg | Fiber: 1g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 90mg | Iron: 0.5mg