By on May 20, 2013



Serves: 4 very lucky people

This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I’d eaten so much before even getting the ice creams out of the freezer.
Talking of which, obviously you should choose whichever flavours of ice cream you want. Even if you are reduced to just plain-old, same-old vanilla, you have a party right here.
I made a jar of this for a friend to take home for her supper recently. As soon as she’d had it she sent a text saying, “Bottle that sauce, make millions”. Well, maybe, but until then, here’s the recipe.
Recipe posted by Nigella

175 ml double cream
100 grams milk chocolate (chopped)
100 grams smooth peanut butter (skippy for preference)
3 tablespoons golden syrup
4 scoops toffee ice cream (or caramel ice cream)
4 scoops chocolate ice cream
4 scoops vanilla ice cream
4 tablespoons salted peanuts (roughly chopped or left whole to taste)


  1. Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.
  2. Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
  3. Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts. Hand them round and wait for people to weep with gratitude.

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