Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup chopped peanuts
- 1 can of whipped cream
- 1 package of mini peanut butter cups
- 1 can of chocolate fudge sauce
- 1 can of caramel sauce
- 1 can of red bean paste
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, whisk together the peanut butter and sugar until smooth.
2. Add in the heavy cream, whole milk, and vanilla extract, and whisk until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream is churned, fold in the mini chocolate chips and chopped peanuts.
5. In a blender or food processor, puree the red bean paste until smooth.
6. To assemble the sundae, start by scooping a generous amount of the peanut butter cup ice cream into a bowl or sundae glass.
7. Top the ice cream with a drizzle of chocolate fudge sauce, caramel sauce, and red bean paste.
8. Add a dollop of whipped cream on top, and sprinkle with mini peanut butter cups and chopped peanuts.
9. Serve immediately and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Churning time: 30 minutes
5. Temperature:
Ice cream maker should be set to the manufacturer's instructions.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 550
Total fat: 38g
Saturated fat: 17g
Cholesterol: 80mg
Sodium: 210mg
Total carbohydrates: 47g
Dietary fiber: 3g
Sugars: 39g
Protein: 10g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy if you prefer.
- You can use almond milk or coconut milk instead of whole milk.
- You can use dark chocolate chips instead of mini chocolate chips.
- You can use almond or cashew butter instead of peanut butter.
Variations:
- You can add in chopped bananas or strawberries for a fruity twist.
- You can use hot fudge sauce instead of chocolate fudge sauce.
- You can use butterscotch sauce instead of caramel sauce.
- You can add in a sprinkle of sea salt for a sweet and salty flavor.
Tips and tricks:
- Make sure to freeze the ice cream bowl for at least 24 hours before using it.
- Chill the ice cream mixture in the refrigerator for at least 2 hours before churning.
- Don't overfill the ice cream maker, as the mixture will expand as it churns.
Storage instructions:
- Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to thaw slightly before serving.
Presentation ideas:
- Serve the sundae in a tall glass or bowl for an impressive presentation.
- Drizzle the sauces in a decorative pattern on top of the ice cream.
Garnishes:
- Top the sundae with a cherry or a sprig of mint for a pop of color.
Pairings:
- Serve the sundae with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- This sundae is a dessert on its own and doesn't require any side dishes.
Troubleshooting advice:
- If the ice cream mixture is too thick, add a splash of milk to thin it out.
- If the ice cream is too soft, freeze it for an additional hour before serving.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store any leftovers in the refrigerator or freezer to prevent spoilage.
Food history:
- Ice cream sundaes originated in the late 19th century in the United States.
Flavor profiles:
- This sundae is sweet, creamy, and nutty, with a hint of chocolate and caramel.
Serving suggestions:
- Serve the sundae as a special treat for a birthday or other celebration.
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