If you use a natural peanut butter, the mixture will probably be a little softer, but it should still firm up once it’s on the ice cream. I always microwave mine on high and I think it would reheat just fine in a glass measuring cup. It should pour just fine out of a squeeze bottle as long as it’s a little warm. I don’t recommend storing it in a plastic squeeze bottle though, because it will firm up some at room temperature and need to be reheated.

In reply to Lily.

I made this to top a peanut butter cup ice cream cake, so I wanted it to be chocolatey and less sweet because the cake is already super sweet. I substituted half of the powdered sugar with cocoa powder. This made it taste like peanut buttery dark chocolate. It hardened up perfectly and made those pretty drips over the edges.

Thank you 🙂

Hope you enjoy the recipe, Lily!

Oh wow I came here just curious what the three ingredients were and realized it’s the same three ingredients I used to make peanut butter freezer fudge in little seashell molds. This looks even better; I will definitely try it soon 😀

Thank you, Marcie! 🙂