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Peanut Butter Ice Cream Sauce {Joy the Baker Cookbook Spotlight & Cook-Off}

It's a funny thing.  With all three pregnancies, I craved different foods.  With both of my boys I craved comfort foods.  And fried foods.  But couldn't stand the thought of chocolate.  With my first...bear with me, I always tell this story...I once ate Long John Silver's everyday for an entire week.  And I wanted everything.  I had to have chicken, fish, shrimp, hushpuppies, fries, and coleslaw on my plate and a bottle of malt vinegar its side.  A full week.  Man, I could not get enough of that stuff.  Plus, I started liking pickles again.  I know, so totally stereotypical, but true.

Skip to child number three.  More comfort food.  From meatloaf to chicken sandwiches to burgers to tacos and chilaquiles.  And big, tall glasses of milk.  And again, I wasn't really feeling the chocolate.  It was mostly ice cream when I had a craving.  And lots and lots of cheese.

But my point today is child number two.  My sweet girl.  My drama queen.  I don't know if it's the fact that I was constantly active, working in busy kitchens until I was so big I could barely reach the grill over my belly.  Or that the majority of my pregnancy stretched through the warm parts of the year (Spring-Fall).  But I ate so incredibly healthy with this pregnancy.  I craved mango and pineapple and had it pretty much on a daily basis.  Big, heaping plates of it.  I enjoyed salads and foods that seemed to fall on the healthier side, along with my normal Mexican fare.  So yes.  Completely healthy.  Well, almost.  I craved two less-than-healthy things on a fairly regular basis as well.  One was Cherry Coke.  Crazy because I hadn't had a drink of "dark" soda in years. YEARS I say.  Well, or coffee...but that was nothing new.  I needed caffeine with this one, even though I knew it probably wasn't the best thing for me. It was my one vice throughout the pregnancy.
But what I really wanted to talk about was less-than-healthy craving number two. That would be vanilla ice cream drizzled with a fat glob of warm peanut butter sauce with banana slices scattered over that and a smattering of chocolate chips to top it all off. As much as I craved my tropical fruit and salads, I equally craved this. And I don't know if it was the hormones or what, but the peanut butter sauce was THE best thing in the whole wide world. I used to eat it at work. It came in a tub. I was never able to duplicate it. Of course, I never really tried...so...no wonder. I would always just scoop a big heap of peanut butter from the jar and plop it on my ice cream. We're talking post-pregnancy (this would be the past nine and a half years.

UNTIL NOW! I had a little conniption when I turned a page and saw Peanut Butter Ice Cream Sauce in the Joy the Baker Cookbook. And then I made it and had a huge conniption. IT WAS EXACTLY THE SAME AS I REMEMBERED. No. Actually. IT WAS BETTER! There's only one problem. Now I can make it anytime I want. Which means I can eat it anytime I want. And more times than not, the little devil on my shoulder shoves the angel into the peanut butter just to shut it up.

Peanut Butter Ice Cream Sauce

by Heather Schmitt-González
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: condiment dessert vegetarian peanut butter butter birthday ice-cream American
Ingredients (~½ cup)
  • 2 Tbs. unsalted butter, melted
  • ½ c. creamy natural peanut butter
  • ¼ c. powdered sugar
  • pinch of salt
  • ½ tsp. pure vanilla extract
  • 1 Tbs. heavy cream
Instructions
Combine all ingredients in a small saucepan over low heat. Once heated through, peanut butter mixture should be smooth and easily pourable.

Pour over scoops of vanilla ice cream. And whatever else suits your fancy. Enjoy. Immensely!

ever-so-slightly adapted from the Joy the Baker Cookbook
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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
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