Peanut Brittle And Caramel Crunch Ice Cream Pie Food
PEANUT CRUNCH ICE CREAM TOPPING
Make and share this Peanut Crunch Ice cream Topping recipe from Food.com.
Provided by andypandy
Categories Sauces
Time 14m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepot.
- Stir in the brown sugar and half and half and peanut butter.
- Stir over low heat until smooth and beginning to come to a boil.
- Stir in the peanuts and vanilla.
- Serve warm.
- Makes 2 1/2 cups topping.
Nutrition Facts : Calories 250.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 17.1, Sodium 109.7, Carbohydrate 29.9, Fiber 1, Sugar 27.7, Protein 4
PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH
Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!
Provided by Barney Desmazery
Categories Dessert, Treat
Time 10m
Number Of Ingredients 7
Steps:
- Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
- To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
- Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.
Nutrition Facts : Calories 862 calories, Fat 59 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
PEANUT ICE CREAM PIE
Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BRITTLE ICE CREAM
I will say that I have not tried this. This was a favorite customers recipe from years ago--she swears by it and made it every couple of weeks (and helped my sales!).
Provided by sams1
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Let ice cream soften so it can be stirred.
- Break up peanut brittle with a rolling pin.
- Mix peanut brittle into ice cream and refreeze.
- Serve and enjoy!
Nutrition Facts : Calories 301.5, Fat 16.5, SaturatedFat 10.2, Cholesterol 66, Sodium 120, Carbohydrate 35.4, Fiber 1.1, Sugar 31.8, Protein 5.2
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- Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
- Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
- Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
- Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours.
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- First, you’ll need to prepare and create the caramel sauce that will drizzle over the final dish once it’s completed. In a small saucepan, combine the whipping cream, vanilla bean, butter, and sea salt. Bring the mixture to a nice simmering heat, but make sure not to burn the bottom of the sauce. Once its simmers, set the cream sauce aside for now.
- Using a different larger saucepan, mix together the sugar, the corn syrup, and ⅓ cup of water over medium heat. Keep heating until the sugar has completely dissolved, then increase the heat until the mixture boils. Once this occurs, allow the combination to steep in the heat until it turns deep amber in color—this may take around 12 minutes. Remove from any heat, and slowly whisk in the vanilla cream sauce from earlier. Be advised, the mixture may experience some bubbling. Set the sauce aside once this is completed.
- Onto the pie crust! Preheat your oven to 375˙F and then line your pie dish with aluminum foil. Using a blender, or similar food processor, finely grind together graham crackers and brown sugar, while slowly adding butter and vanilla until the crumbs turn moist. Lastly, thrown in some nuts and blend until finely chopped. Pressed the crumbs against the foil-lined pie dish and then freeze for 15 minutes.
- Bake the crust until it turns golden brown, then remove from the oven and freeze again for an hour. Afterwards, peel off the foil and begin creating the layers for the pie itself.
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- Combine the creamy peanut butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat until smooth, using a whisk attachment.
- Add the milk and mix on low speed (3 on my mixer) for about 2 minutes until the mixture is smooth and the sugar has been dissolved.
- Stir in the heavy cream and vanilla with a mixing spoon, whisk or the whisk attachment on your mixer. Cover with plastic wrap and chill in the refrigerator for 2 hours.
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- Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
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From pinterest.co.uk
PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE
Peanut Brittle and Caramel Crunch Ice Cream Pie. Peanut Brittle and Caramel Crunch Ice Cream Pie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Dessert • Candy • Caramel ...
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From pinterest.com
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