Peanut Butter Ice Cream Topping Two Ways
This chunky peanut butter topping is perfect for ice cream
Prep Time10 minutes mins
Cook Time5 minutes mins
freeze6 hours hrs
Total Time15 minutes 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