Peanut butter sauce for ice cream
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 3
Complexity: easily
Servings: 3
Nutritional value per serving:
Calories 672, total fat 50 G., saturated fats 20 G., proteins 16 G., carbohydrates 45 G., fiber 3 G., cholesterol 70 mg, sodium 89 mg, sugar 39 G.
Calories 672, total fat 50 G., saturated fats 20 G., proteins 16 G., carbohydrates 45 G., fiber 3 G., cholesterol 70 mg, sodium 89 mg, sugar 39 G.
Creamy peanut butter makes a great ice cream sauce. Simply combine it with condensed milk and butter and heat until smooth. Pour the warm sauce over vanilla ice cream for a delicious flavor. It also works well on pancakes, crepes, and baked goods that you want to add a little nuttiness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup creamy peanut butter
- 0.5 cups condensed milk with sugar
- 55 g unsalted butter, melted
- 1 tsp vanilla extract
We recommend
Recipes with similar ingredients: condensed milk, Peanut butter
Cooking the dish according to the recipe:
- Combine the peanut butter and condensed milk in a small saucepan over low heat. Gradually whisk in the butter. Continue cooking, stirring, until the sauce is smooth. Remove from heat and stir in the vanilla.
- Let the sauce cool (it will begin to thicken as it cools). When ready to serve, microwave the sauce for a few seconds until it becomes pourable.
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