Salty Peanut Butter Sundae
WARNING: Do not make this recipe. If you make ice cream and realize how ridiculously easy it is to make, you won’t stop. We certainly haven’t. That said, we love us some peanut butter. There was this time where we were eating only low-fat protein and veggies, and on a whim we ate a spoonful of natural peanut butter (salted, of course). The experience, when we hadn’t had a lot of fat for a while, was religious. The complexity of this everyday staple has led us to experiment with different formulations of the legume paste in ice cream.
Eventually, we settled on a less-sweet version of the ice cream, preferring the sweetness to come from the add-ins. The added twist of extra salt gives it that extra savory oomph to sate our salty-tooth tastes. This version has Heath toffee chunks swirled in (we found these next to the chocolate chips), though we have experimented with chocolate bits and peanut butter cup pieces, both of which are delicious. And to make it all the more us, we covered it in a crispy dark chocolate shell that adds a distinct bitterness to this rich and creamy dessert.
- 2 cups whipping cream (not heavy)
- 1¼ cups milk
- ½ cup granulated sugar
- 1 heaping cup peanut butter
- 2 tsp. good quality vanilla extract
- 1 heaping teaspoon good sea salt
- ½ cup Heath bits o’ brickle toffee pieces
Dark chocolate shell
- 2.5 oz. dark chocolate chips
- ¼ cup coconut oil
In a medium bowl, whisk together peanut butter and sugar until sugar is completely dissolved, about 1–2 minutes. Add cream and vanilla extract and stir until mixed. Add milk and salt, and continue stirring until it is completely incorporated.
Prepare your ice cream maker, turn it on, and pour the ice cream into the machine. Churn according to your machine’s directions (usually 20–25 minutes). About 15 minutes in, pour the toffee pieces in and continue churning until you achieve a thick, soft serve consistency. Scrape into a freezer-safe container and freeze for at least 4 hours, ideally overnight. Ice cream is better fresh, so consume within two weeks of making it, or it will become dense.
Yields 1.5 quarts
When you are ready to serve, heat the chocolate chips and coconut oil in the microwave until thin and liquid. Let cool slightly. Pour slowly over the scooped ice cream, garnish with some big flake sea salt, and serve immediately. If the shell does not harden immediately, place the sundae in the freezer for about 30 seconds. Store any unused chocolate shell in the fridge.