- Course: Dessert
- Total Time: Under 15 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 26 Times
This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I’d eaten so much before even getting the ice creams out of the freezer.
Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain-old, same old-vanilla, you have a party right here.
I made a jar of this for a friend to take home for her supper recently. As soon as she’d had it she sent a text saying “Bottle that sauce, make millions.” Well maybe, but until then, here’s the recipe.
And you should know that this is just as irresistible as a storecupboard special, if you replace the syrup and cream with ¾ cup of sweetened condensed milk, whisking in ¼ cup of hot water from the kettle before pouring the glossy sauce out of the pan.
- ¾ cup heavy cream
- 4 oz milk chocolate, chopped
- ½ cup smooth peanut butter (Skippy for preference)
- 3 tablespoons golden syrup or light corn syrup
- 4 scoops toffee or caramel ice cream
- 4 scoops chocolate ice cream
- 4 scoops vanilla ice cream
- ¼ cup salted peanuts, roughly chopped or left whole, to taste
Put all the cream, chopped chocolate, peanut butter, and golden syrup into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.
Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
Hand them round.
© 2007 Nigella Lawson
Nutritional information is based on using 2 cups of each flavor of ice cream.
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