If you’re looking for an indulgent treat, this twist on the ice cream parlour classic is just the trick. The combination of peanut butter, fudge and fresh fruit is sure to delight kids and those young at heart. This decadent sauce can be kept refrigerated for up to one week.
Peanut Butter Fudge Sauce:
1 cup (250 mL) whipping cream
½ cup (125 mL) brown sugar
⅓ cup (75 mL) honey
¼ cup (60 mL) unsweetened cocoa powder
⅓ cup (75 mL) peanut butter
3½ oz (100 g) bittersweet chocolate, chopped
1 tbsp (15 mL) vailla
¼ tsp (1 mL) salt
Ice cream sundae skewers:
12 brownie cubes
12 small strawberries
1 large banana, cut into 12 slices
12 wooden skewers (4-in/10-cm)
6 scoops coffee, vanilla or chocolate ice cream
2 tbsp (30 mL) peanuts, preferably salted, coarsely chopped
In a medium saucepan, whisk together whipping cream, brown sugar, honey and cocoa powder until smooth. Set over medium-high heat and bring to a boil, whisking continuously. Reduce heat and simmer gently, stirring occasionally, for 5 minutes. Remove from heat and whisk in peanut butter, bittersweet chocolate, vanilla and salt.
Thread each skewer with a brownie, strawberry and banana slice. Scoop ice cream into 6 dishes and top with two skewers. Drizzle sauce over sundae kebobs and garnish with peanuts.
Tip: Peanut Butter Fudge Sauce also be a replacement for traditional chocolate fondue, to be served with your favourite fruits.
Per 1 sundae with 1.5 tbsp (22 mL) sauce: 540 calories, 25 g fat (11 g saturated fat, 0.1 g trans fat), 50 mg cholesterol, 7 g protein, 71 g carbohydrate, 3 g fibre, 25 g sugars, 260 mg sodium.