Homemade Peanut Butter, Strawberry, and Hot Fudge

Happy National Banana Split Day! I thought what better way to celebrate then with a recipe with 3 homemade ice cream toppings! Whenever I have a ice cream bar for dessert at home, a family gathering, or a party I always choose a banana split. There is just something about a banana split that makes me happy! At the time that I took the picture above I had oreo, strawberry cheesecake, and Receses ice cream. But these homemade syrups are just as good on vanilla or any other flavor of ice cream! So feel free to experiment! 

Peanut Butter Ice Cream Topping
1/2 cup evaporated milk
1/2 cup corn syrup
1 cup peanut butter
1 cup brown sugar
1/2 teaspoon salt
3 Tablespoons butter

In a microwave safe dish combine the brown sugar, corn syrup, salt, and butter. Microwave it until you hear it begin to boil. Take out of microwave and and stir in the peanut butter. Then take the evaporated milk and stir in. Serve warm.

Strawberry Ice Cream Topping
1/2 pound strawberries, ripe, washed, and hulled
1/2 cup sugar
1 Tablespoon vanilla extract

In a medium saucepan combined strawberries and sugar. Smash strawberries and turn heat up to medium. Bring to a boil and then reduce heat to medium low and simmer for 10 minutes. Remove from heat and add vanilla and stir. Allow to cool to room temperature before serving.

Hot Fudge
1 cup sugar
1/4 cup flour
2 Tablespoons cocoa
1 cup evaporated milk
1/2 cube butter

Mix sugar, flour, and cocoa together and add the milk and butter. Put in pan and cook until thick; stiring constantly. If there are any lumps you can put it in the blender for 30 seconds. Sauce will thicken when you return it to the stove.

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