Sweetheart Sundaes Recipe

5 1 1
Sweetheart Sundaes Recipe
Sweetheart Sundaes Recipe photo by Taste of Home
Publisher Photo

Sweetheart Sundaes Recipe

Read Reviews
5 1 1
Publisher Photo
A creamy peanut butter sauce and cute chocolate garnishes turn plain ice cream into pretty parfaits. "This tempting dessert is easy to make and goes with most any meal," assures Suzanne McKinley of Lyons, Georgia.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup milk
  • 1/3 cup corn syrup
  • 4 teaspoons butter
  • 1/3 cup peanut butter
  • Vanilla ice cream
  • 3/4 cup chopped peanuts
  • 6 chocolate hearts (see page 58), optional

Directions

In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving.
Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired. Yield: 6 servings.
Originally published as Sweetheart Sundaes in Quick Cooking January/February 2000, p57

Nutritional Facts

1 each: 606 calories, 26g fat (9g saturated fat), 39mg cholesterol, 199mg sodium, 90g carbohydrate (77g sugars, 2g fiber), 11g protein.

  • 1-1/2 cups packed brown sugar
  • 1/2 cup milk
  • 1/3 cup corn syrup
  • 4 teaspoons butter
  • 1/3 cup peanut butter
  • Vanilla ice cream
  • 3/4 cup chopped peanuts
  • 6 chocolate hearts (see page 58), optional
  1. In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving.
  2. Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired. Yield: 6 servings.
Originally published as Sweetheart Sundaes in Quick Cooking January/February 2000, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweetheart Sundaes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Classicrock User ID: 656532 27394
Reviewed May. 25, 2011

"This ice cream topping is YUMMY! Be careful not to overcook, and use a non-stick saucepan. I use close to 3 TBSP of butter in mine. After cooling the sauce a bit, I refrigerate it for several hours or overnight. Before serving, you want to STIR it VERY WELL, and don't be scared by the appearance before stirring! We drizzle the refrigerated topping over ice cream, then top that with a dollop of whipped cream, then top that with chopped honey-roasted peanuts. (By the way, I don't layer it like advised in the recipe, I just drizzle the topping over bowls of ice cream. And I don't use chocolate because we don't care for it.) Try it -- you'll be hooked! -Lori in WI."

Loading Image