There’s something magical about the way a warm, nutty drizzle melts into cold, creamy ice cream.
This peanut butter ice cream sauce is my secret weapon when I want to turn a basic scoop into a dessert worth remembering.
It’s rich, smooth, and done in minutes—no fancy ingredients or steps required.
It’s the kind of treat you’ll make once and never want to be without again.
Why I Love This Recipe
Just 3 simple ingredients – Nothing fancy or hard to find
Ready in 5 minutes – No waiting, no baking
Customizable texture – Use creamy or chunky peanut butter
Versatile – Pairs with so many desserts
Stores beautifully – Fridge-friendly and freezer-ready
What You’ll Need (Ingredient Highlights)
Peanut butter – Creamy for a smooth sauce or chunky for added texture
Coconut oil – Gives the sauce a glossy finish and keeps it pourable
Sugar – Just enough to balance the saltiness and enhance flavor
Pro Tips Before You Start
Use low heat – Don’t rush the melting process
Stir constantly – This prevents burning and ensures a smooth texture
Let it cool slightly – It thickens naturally at room temp
Store in glass jars – Easier to reheat and pour
Re-stir before using – Natural separation is normal
How to Make Peanut Butter Ice Cream Sauce
Step 1: Combine and Heat
Add peanut butter, coconut oil, and sugar to a small saucepan over medium-low heat.
Whisk until fully melted and sugar is dissolved into the mixture.
Step 2: Cool Down
Remove from heat and let the sauce cool to room temperature.
It will thicken as it cools.
Step 3: Store
Pour into a container with a lid and refrigerate.
It will keep for days.
Step 4: Serve
Scoop ice cream into a bowl and drizzle with a spoonful or two.
Warm slightly if needed for easier pouring.
What to Serve It With
Classic vanilla or chocolate ice cream
Over warm brownies or blondies
Swirled into plain yogurt
On top of pancakes or waffles
Drizzled over frozen bananas or fruit bowls
Variations / Substitutions
Use maple syrup instead of sugar for a deeper sweetness
Add cinnamon or nutmeg for a warm spice note
Try almond or cashew butter for a twist
Mix in mini chocolate chips while it’s warm for added texture
Make it vegan by pairing with plant-based ice cream
Storage & Leftovers
Refrigerate – Store in a covered container up to 2 weeks
Freeze – Keep in small jars or silicone molds up to 2 months
Reheat – Gently warm in microwave or place jar in warm water
Stir before serving – Coconut oil may separate slightly
Reuse creatively – As a dip, a toast spread, or a cupcake filling
FAQs
Can I use natural peanut butter?
Yes, just stir well and be aware it may separate more easily.
Can I make it sugar-free?
You can try a sugar substitute like erythritol or stevia, but taste and texture may vary.
Is it safe to microwave for reheating?
Yes, microwave in short bursts and stir often to avoid overheating.
Will it harden in the fridge?
It will firm up but stays scoopable. Reheat slightly for a smoother drizzle.
Can I double the recipe?
Absolutely. Just maintain the same ratios.
Is it good for gifting?
Yes! Pour into small jars, add a ribbon, and gift with a pint of ice cream.
Can kids help make it?
Definitely—just supervise during the stovetop part.
Final Thoughts
This peanut butter ice cream sauce is one of those “how did I live without this?” recipes.
It’s fast, flexible, and packed with flavor.
I always keep a jar in my fridge now—because ice cream is better with a peanut butter hug on top.
Trust me, it’s that good.
