if you know sarah and i, you know that we are peanut butter addicts. the name of our blog should give you some sort of clue. running a very close second in my love of the old pb, however, is ice cream.

ah, ice cream. where can you go wrong? i eat it for dessert, dinner, a mid-morning snack. when creating the dish for this post i may have gobbled it up for breakfast. wouldn’t want to be wasteful now, would we? while i tend to shy away from crisps and would rarely drink a can of coke, i can happily rationalise eating an entire tub of ben and jerry’s in one sitting.

so – combine my two favourite foods, and i’m essentially in nirvana. thankfully, my beloved nigella lawson is also onto this school of thought, and helpfully provided a delightful peanut butter fudge sauce recipe in her express cookbook a few years back, which i have been making regularly (read: weekly, sometimes more) ever since.

chef’s snack

you will need:

175ml double cream

100g chocolate (nigella uses milk, but i prefer dark chocolate – or do a mix!)

100g smooth peanut butter

3 tablespoons golden syrup

vanilla ice cream (or chocolate or toffee)

handful of salted peanuts (optional)

put the cream, chocolate, peanut butter and golden syrup in a saucepan and melt over a low heat, stirring occasionally. while your sauce is melting, chop up the peanuts, if you’re using them. after a few minutes your fudge sauce should be dark and glossy.

scoop ice cream (i’ll let you decide how greedy you want to be) into sundae dishes and pour over your thick sauce. sprinkle over chopped peanuts. you have cool, creamy vanilla,  molten fudge, and a salty, crunchy hit of peanuts. pure heaven.

we’d love to hear from you – tweet us @peanut_buttered or @andreamagrath or you can follow us on facebook here