Name: Peanut Butter Ice Cream Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup peanut butter creamy or chunky; I used extra chunky Jif; 5 ½ tablespoons coconut oil; 2 ½ tablespoons sugar

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.