CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT
Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
- Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
- Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g
CHOCOLATE PEANUT BUTTER ICE CREAM
Kraft has introduced, here in Canada, a chocolate peanut butter. I knew I had to try it in an ice cream, and came up with this yummy dessert. But it's not just me who likes it; so far, everyone who has tried it has been impressed.
Provided by Lennie
Categories Frozen Desserts
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, over medium heat, whisk together the first four ingredients, milk to salt, and cook, stirring constantly, until thickened. Turn off heat.
- Using a small ladle or spoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from clumping up. I do this a dribble at a time.
- Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium.
- Whisking constantly, cook egg mixture for just two minutes, then turn off heat and remove pot from burner.
- Place the chocolate peanut butter in a small bowl and whisk about half the milk mixture in and combine well, then add this mixture back into the pot, combining all well. Scrape into a bowl (it will be thick), cover with plastic wrap, and refrigerate until completely cold (about 3 hours should do it).
- After mixture is cold, remove from fridge and whisk in the light cream. The peanut butter mixture will be very stiff so it's slow-going at first, but bear with it as it will all come together. Once the peanut butter mixture is completely combined with the light cream, whisk in the heavy cream and the vanilla.
- Prepare ice cream according to the directions that came with your ice cream maker; I let my Cuisinart ice cream maker run for about 25 minutes and that worked well.
- Freeze for several hours to harden. This mixture yields slightly less than one quart.
Nutrition Facts : Calories 217, Fat 15.6, SaturatedFat 9.5, Cholesterol 78.8, Sodium 61, Carbohydrate 16.8, Sugar 13.9, Protein 3.2
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
PEANUT CHOCOLATE PARFAIT DESSERT
Make and share this Peanut Chocolate Parfait Dessert recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
- In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
- Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.
CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)
Make and share this Chocolate Peanut Butter Ice Cream (No Eggs) recipe from Food.com.
Provided by hansje54
Categories Ice Cream
Time 10m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
- Chill.
- Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
- Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
- In a container, layer churned batter with dollops of peanut butter.
- Freeze.
Nutrition Facts : Calories 732.5, Fat 60.8, SaturatedFat 30.8, Cholesterol 163, Sodium 232.3, Carbohydrate 41.6, Fiber 2.9, Sugar 32, Protein 11.5
KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT
I use my recipe#237573 you may of coarse use store bought --- vanilla ice cream may be used in place of the chocolate ice cream, frozen yogurt also will work well, a prepared chocolate crumb crust or graham crust will work well fine--- although I have left as optional to take this yet to another level mix in chopped frozen peanut butter cups, they must be frozen when mixed in or they will crush when mixing, chop them first then freeze, and don't be afraid to add in a little more than 1/2 cup peanut butter :)
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- For the crust; in a bowl combine all crust ingredients together until well blended.
- Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
- Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
- In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
- Return to the freezer until firm.
- When the pie is completely frozen drizzle the magic shell on top.
- Return to freezer until ready to use.
Nutrition Facts : Calories 976.1, Fat 67.2, SaturatedFat 26.8, Cholesterol 101, Sodium 676.6, Carbohydrate 85.4, Fiber 5.7, Sugar 41.5, Protein 20.4
CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.
Provided by Lasheeda Perry
Categories dessert
Time 1h20m
Yield 6 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
- Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
- Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
- Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
- Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
- Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
- Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
- Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
- Sandwich the cookies with ice cream and serve immediately.
PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE
What's not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy peanut butter cup ice cream is a cinch to put together. Peanut butter ice cream cake is great to have on hand for unexpected guests this summer! -Dana Southwick, Manton, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.
Nutrition Facts :
More about "chocolate peanut ice cream dessert food"
CHOCOLATE-PEANUT ICE CREAM CAKE - BETTER HOMES
From bhg.com
Servings 12Calories 596 per servingTotal Time 20 mins
- Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.
- Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften. Spoon softened ice cream into frozen crust, spreading ice cream evenly. Sprinkle with the 1-1/2 cups chocolate-covered peanuts. Freeze about 1 hour or until firm.
- Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly. Cover and freeze for 4 hours.
- Using a thin metal spatula, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
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