Peanut Ginger Dipping Sauce

I received the Kitchen-Aid Ice Cream Maker for my birthday, something I’ve always wanted but never wanted to pay for.  With my greatest of birthday wishes fulfilled, I jumped right into coming up with the craziest ice cream ideas I could think up.  Sure, I could try vanilla or chocolate, but where’s the fun in that?  Instead I’m hoping to make a french vanilla ice cream with a peanut ginger swirl and puffed ramen noodle.

First step?  Finding the right sauce to use.  Below is an adapted version of a FoodTV recipe.  I added slightly more peanut butter and a little sugar to cut the spice without removing it completely.  Grating the ginger is fine, as opposed to using a microplane, because the blender takes care of the rest for you.

Peanut Ginger Dipping Sauce (adapted from FoodTV’s The Cookworks recipe)


  • ½ cup Orange Juice
  • 3 Tbsp Honey
  • 2 Tbsp Soy Sauce
  • 1/2-1 Tbsp Lime Juice
  • 1 Tbsp EVOO
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 1/2 tsp sugar
  • 5 Tbsp. Peanut Butter
  • 1 heaping Tbsp. grated Ginger

Place all ingredients into a blender and puree. Let sit for 30 minutes at room temperature (in the fridge if not using right away).

This entry was posted in dessert, Ice Cream, recipes, vegetarian. Bookmark the permalink.

1 Response to Peanut Ginger Dipping Sauce

  1. Pingback: Veggie Chicken Peanut Ginger Curry w/ Rice « Two Bites in Suburbia

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