Peanut Butter Cup Ice Cream Cones Food

PEANUT BUTTER CUP ICE CREAM CONES

Steps:

• Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
• Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
• In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
• Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

PEANUT BUTTER CUP ICE CREAM

Steps:

• In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
• Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
• Stir in the heavy cream (or half and half) and vanilla.
• Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
• Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.
• The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 5 to 10 minutes before serving.

CHOCOLATE PEANUT BUTTER ICE CREAM CONE, PIE OR PARFAIT

Steps:

• Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate until fluffy.
• Peanut butter cream: In medium bowl, whip the rest of the cream into peaks. Add the sugar then fold the whipped cream into the peanut butter.
• Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover with plastic wrap and chill until you serve.
• Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop into cones. Roll in the peanuts.
• Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut or grated chocolate.

PEANUT BUTTER ICE CREAM (NO COOK)

Steps:

• Beat peanut butter and sugar until smooth.
• Slowly beat in 1 cup half and half until thoroughly combined.
• Whisk in 2 cups half and half, vanilla and salt.
• Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
• Add mix in's in the last 5 minutes.