Peanut Butter Ice Cream Sauce Recipe (2024)

FAQs

How do you make peanut butter liquid? ›

Scoop peanut butter into the blender or food processor.

Add two tablespoons of water per tablespoon of peanut butter. For a creamier consistency, you can use milk in place of water. If you're making a savory sauce, you can use the other ingredients, like soy sauce, for example, in place of water.

Start with a little less than equal parts warm water to nut butter and add more water as needed, until the sauce is your desired consistency. You'll want it thinner for drizzling, and thicker for dipping.

Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.

Peanut butter is super forgiving and is easily thickened or thinned by the addition of water and/or heat. Different applications benefit from different types of peanut butter “sauce”. If something isn't working with your drizzle, eat and repeat.

Place the peanut butter in the microwave, and heat it for 30 seconds. Once the 30 seconds is up, stir the peanut butter to makes sure it's melting evenly. Place the peanut butter back in the microwave for another 30 seconds, and stir again. This will probably take a few rounds to get to your desired consistency.

Oil is an excellent option, particularly a neutral-flavored one such as canola oil or vegetable oil. You could also use peanut oil, olive oil, or sesame oil. Simply whisk in a few drops of oil until the peanut butter breaks down into the consistency that you desire.

If it is completely broken, add equal volumes of oil and liquid. Start with a little bit and keep adding until the sauce comes back together into an emulsion. This may take a few iterations. You can use stock or wine for this but water works just fine if that's all you have around.

If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.

As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.

Vanilla ice cream can be so, well, vanilla, but when it is swirled with a homemade peanut butter sauce, it becomes anything but ordinary. This recipe calls for making a custard-based vanilla ice cream as well as a sauce made of peanut butter, whipping cream, corn syrup, and brown sugar.

What's the difference between creamy peanut butter and peanut butter? ›

The nutritional values of crunchy versus creamy peanut butter are small, and the flavor is the same; one is just a little bit chewier than the other. Whether you prefer crunchy over creamy peanut butter really just comes down to personal preference. For creamy peanut butter eaters, the loyalty runs deep!

If the oil is separating from the sauce a bit (this can happen from the oil in the coconut milk and the peanut butter, but it's easy to fix!), add water a few drops at a time and whisk until it comes smoothly back together.

If you want to THICKEN peanut butter, you need to get rid of water, not add it. Some obvious ways: add a little starch — use a cooked or pure starch (Wondra, potato starch, etc.) add a little gelatin and beat like heck.

Santa Cruz

But one jar in particular swept the entire competition: their dark roasted, no stir peanut butter spread. It's arguably the best peanut butter of all time. Santa Cruz's no-stir version is perfectly creamy, perfectly seasoned, and has the most intense peanut flavor of all the brands we tried.

For infants, mix 2 teaspoons of peanut butter with warm water (then let it cool) or breast milk or infant formula. Dissolve Bamba or other peanut-puff products into breast milk or formula. For babies, mix peanut butter into cereal, pureed fruit, or vegetables.

Typically, the ratio is 2 tablespoons of powdered peanut butter to 1 tablespoon of water, which yields 1 tablespoon of nut butter. For a larger serving, just double it to 4 tablespoons of powder and 2 tablespoons of water.

Powdered peanut butter is made from defatted peanuts, which are peanuts with the excess oil pressed out. The result? Dry powder with a fraction of the fat and calories of traditional peanut butter. Just add water to turn powdered peanut butter into a spread that tastes like regular PB.

If you want to THICKEN peanut butter, you need to get rid of water, not add it. Some obvious ways: add a little starch — use a cooked or pure starch (Wondra, potato starch, etc.) add a little gelatin and beat like heck.