• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Ultimate Ice-Cream Sundae (Nigella)

July 26, 2011

When I read that the theme for Maison Cupcake’s seventh Forever Nigella blog event was ‘Iced Dreams’ (this month hosted by Arthi at Soul Curry) there was no thought process involved – it was straight for the peanut butter, dark chocolate, double cream and golden syrup for me.

This really could have been a ‘Silent Sunday’ post with just a picture and no words because there really are no words to describe how good this ice-cream sundae is.

The sauce for the sundae is SO easy to make and it transforms a simple bowl or glass of ice-cream into something truly spectacular. It is worthy of a place at the dinner party table (does anyone still have dinner parties or has this been relegated to watching Come Dine with Me on the TV?) or at any barbecue or even just for those sofa evenings when a good dose of comfort food is required. 
The recipe is on-line at Nigella.com and is called ‘Chocolate Peanut Butter Fudge Sundae’ or it can be found in Nigella Express – my most used Nigella book. 
Make it! 
 
Nigella calls it her “ultimate ice-cream sundae” and I love her attempt at a disclaimer: “Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuff of dreams.”
Nigella suggests using a combination of toffee, vanilla and chocolate ice-cream but this time I went for a white chocolate number, obviously smothered in the peanut sauce and topped it with chopped hazlenuts. In actual fact the ice-cream is just a minor detail – it’s the sauce you want – and plenty of it!
 
If you have any left, you can store it in the fridge and just gently re-heat when needed or do as I do and stir some into hot milk to make a peanut butter hot chocolate once the sun has gone down. Mnnnnn.

 

Do take a look at the current Forever Nigella challenge and rules and join in! It’s a very popular blog event and a great way to share the Nigella love and discover new blogs! Thank you Sarah and Arthi for hosting.
 

Filed Under: Archives12 Comments

« Honey Nut Toasted Oats with Ribena Berry Sauce
Simple and in Season July – now closed »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Kate@katescakesandbakes says

    August 7, 2011 at 2:34 pm

    >That looks so brilliantly chocolately and decadent- a real Nigella-style treat!

    Reply
  2. Jacqueline says

    August 1, 2011 at 11:20 am

    >Mmmmmmmm, that looks wickedly delicious. Such a treat 🙂

    Reply
  3. Sylvia says

    July 30, 2011 at 12:30 pm

    >Oh My…looks fabulicious 😉

    Reply
  4. Fabulicious Food says

    July 27, 2011 at 2:55 pm

    >Thank you!! Yes, the sauce is too good. I can't believe now that I am also eating it straight from the fridge! That won't be good for my waistline…

    Reply
  5. Heaven is a Cupcake says

    July 26, 2011 at 8:23 pm

    >Oh my god this looks divine!

    Reply
  6. Sarah, Maison Cupcake says

    July 26, 2011 at 3:38 pm

    >Yummy, I remember making this when the book came out! They're something else aren't they?!!

    Reply
  7. A Trifle Rushed says

    July 26, 2011 at 2:09 pm

    >Only one word -Yum! or should that read two – Yum! Yum!

    Reply
  8. thelittleloaf says

    July 26, 2011 at 12:15 pm

    >I read about the Nigella challenge on Maison Cupcake blog and made this sauce – then totally forgot to post it! It's completely delicious – I used crunchy peanut butter which worked really well, and drenched a bowl of straciatella and hazelnut ice cream. If you leave it in the fridge overnight it sets into a thick, delicious dessert of sorts too. Absolutely incredible. Your photo is much more beautiful than mine would have been 🙂

    Reply
  9. Fabulicious Food says

    July 26, 2011 at 10:40 am

    >Ahh thanks Karen, this one is just pure indulgence! No seasonality just sugar!

    Reply
  10. Karen S Booth says

    July 26, 2011 at 9:43 am

    >I am so in awe, I am nearly silent myself, and that is rare!!

    LOVELY photo and it DOES look good!

    Karen @ Lavender and Lovage

    Reply
  11. Fabulicious Food says

    July 26, 2011 at 8:28 am

    >It is SOO good! Thanks for the comment 🙂

    Reply
  12. Poires au Chocolat says

    July 26, 2011 at 8:01 am

    >YUM. I love the combination of chocolate and peanut. Going to have to try this sauce!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design

Copyright © 2023 · Ren Behan Custom Theme by Moonsteam Design on Genesis Framework · WordPress · Log in