Reports Karen Buhr of Gasport, New York,"Whenever there's an ice cream social at church, this scrumptious topping is requested. It's easy to make."
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons butter
- Pinch salt
- 1 cup creamy peanut butter
- 1/2 cup evaporated milk
- Vanilla ice cream
- Peanuts, optional
- In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk.
- Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through. Yield: 2-3/4 cups.
Originally published as Peanut Butter Ice Cream Topping in Taste of Home April/May 1997, p13
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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