This sundae is designed for all those kids (grown up or not) who’d basically just eat peanut butter and jelly sandwiches and ice cream if they could. Feature the tried-and-true flavors as toppings for good ol’ vanilla ice cream.
FOR THE PEANUT BUTTER SAUCE, BOIL:
OFF HEAT, WHISK IN:
FOR THE RASPBERRY CRUSH, COMBINE:
FOR THE SUNDAES, LAYER:
Chambord is a sweet, raspberry-based French liqueur that enhances the flavor of the crush.
For the peanut butter sauce, boil evaporated milk, sugar, corn syrup, and a pinch of salt in a saucepan over medium-high heat, stirring often. Simmer sauce until it reaches 225° on thermometer, 10–12 minutes.
Whisk in peanut butter, butter, and vanilla until smooth. Let sauce stand 10 minutes before serving.
For the raspberry crush, combine raspberries, 2 Tbsp. sugar, Chambord, and a pinch of salt; let stand at room temperature at least 30 minutes (slightly longer if raspberries are frozen). Lightly mash raspberries with the back of a spoon to release juices.
For the sundaes, layer 2–3 scoops ice cream with peanut butter sauce and raspberry crush in each of eight serving dishes; garnish with graham crackers and nuts.
% Daily Value*
Total Fat 40g 61%
Saturated Fat 17g 85%
Cholesterol 82mg 27%
Sodium 318mg 13%
Carbs 91g 30%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.