Peanut Butter Ice Cream Sauce Featured image

Peanut Butter Ice Cream Sauce

Nick and I really like peanut butter chocolate swirl ice cream. However, it’s rare to find us eating Just ice cream. We add things. Lots of things! Normally it starts with a brownie base, heated for 11 seconds in the microwave. Then it is topped with ice cream. Then we cut up peanut butter cups (though right now, we are using Reese peanut butter eggs because Nick says “more peanut butter, less chocolate”), and then I normally top mine with chocolate syrup. Well the other day Nick said it was too bad we didn’t have any peanut butter sauce.

Ask and you shall receive :)

The next night, we had peanut butter sauce for our ice cream!

Recipe for Peanut Butter Ice Cream Sauce

Peanut Butter Ice Cream Sauce

Top Cupcake
Total Time 10 mins
Course Dessert
Cuisine Philippines
Calories 379 kcal


  • Medium-sized saucepan


  • ½ Cup Half and half
  • ¼ Cup Light corn syrup
  • Tablespoons Sugar (optional)
  • 2 Tablespoons Butter
  • Pinch salt
  • 1 Teaspoon Vanilla
  • ¾ to 1 Cup Creamy peanut butter


I say the sugar is optional, because it will depend on how sweet the peanut butter is. I use a generic peanut butter (that is sweet) and we decided we liked the sauce without the additional sugar.
Peanut Butter Ice Cream_Sauce in bowl
In a medium-sized saucepan, combine the half and half, corn syrup, sugar (if needed), butter, and salt. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and add in the vanilla and 3/4 cup peanut butter. Whisk until the mixture is smooth (it starts out looking grainy- just keep whisking), about 5 minutes. If you want a thicker sauce or a stronger peanut butter flavor, add in the additional 1/4 cup peanut butter. Let cool (or not!), then pour over ice cream! Store leftovers in the fridge and microwave to reheat.

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