Ice Cream Cake Peanut Butter Sundae Food

NONNIE'S 6 INGREDIENT CHOCOLATE PEANUT BUTTER ICE CREAM CAKE

Steps:

• 1. Line an 8-inch springform pan with parchment paper. 2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.5. Remove the cake from the freezer 10 minutes before slicing, slice and serve immediately.

ICE CREAM CAKE (PEANUT BUTTER SUNDAE)

Steps:

• let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
• Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
• Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
• Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
• Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
• ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!

PEANUT BUTTER SUNDAE SAUCE

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.

PEANUT BUTTER SWIRL ICE CREAM CAKE

Steps:

• Remove ice cream from freezer 30 minutes before using.
• Place chocolate sandwich cookies in food processor.
• Whirl until crumbled,add butter, whirl until crumbled.
• Stand wafer cookies around inside edge of a 9 inch springform pan.
• Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
• Stir peanut butter,honey& oil in a small dish until blended.
• Place softened ice cream in lg.
• bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
• (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
• Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
• Spoon on remaining ice cream;spread level.
• Place the cake on a baking sheet and place in freezer.
• Freeze until cake is solid,at least 6 hours or overnight.
• To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
• Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
• Swirl together with the tip of a knife.
• Let stand for 10 minutes.
• Slice cake into wedges.

PEANUT BUTTER SUNDAES

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Pour the hot fudge into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
• Stir peanut butter into hot fudge until smooth.
• Allow to cool to room temperature.
• Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches, using 9 1/2 sandwiches.
• Spread half the whipped topping over the sandwiches.
• Using half the chocolate mixture, put 9 mounds on top and swirl with knife to distribute.
• Top with half the peanuts.
• Repeat layers.
• Freeze until firm, 1 hour.
• Cut into squares to serve.

PEANUT BUTTER CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature., In a large bowl, beat cream cheese and peanut butter until blended. Gradually add milk mixture, cream and vanilla; beat until smooth. Press plastic wrap onto surface of mixture. Refrigerate several hours or overnight., Pour half of the cream cheese mixture into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding half of the chopped cookies and half of the peanuts during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a 9-in. springform pan., Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours., To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.

BROWNIE SUNDAE ICE CREAM CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.