SALTY PEANUT-PRETZEL ICE CREAM CAKE
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that's what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 40m
Yield One 9-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
- Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
- When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
- Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
- After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
- Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
- To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
PEANUT BUTTER SWIRL ICE CREAM CAKE
Yum! Yum! Yum! Peanut butter, chocolate & ice cream! Scrumptious and a nice presentation. Got this one from a Family Circle Magazine.
Provided by Rhonda J
Categories Frozen Desserts
Time 6h25m
Yield 1 9inch springform pan
Number Of Ingredients 8
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.
Nutrition Facts : Calories 5951.4, Fat 355.7, SaturatedFat 149.7, Cholesterol 655.2, Sodium 3795.6, Carbohydrate 639, Fiber 29.7, Sugar 474.6, Protein 103.5
PEANUT BUTTER AND JELLY ICE CREAM
What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings (1-1/4 quarts).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 393 calories, Fat 28g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 231mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCO-PEANUT BUTTER SWIRL CAKE
Make and share this Choco-Peanut Butter Swirl Cake recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray Fluted pan with vegetable oil.
- For cake,Place cake mix in a large bowl.
- Then in a small bowl whisk water, peanut butter and eggs until well blended.
- Stir in peanut butter into cake mix.
- Mix 2 minutes till well blended.
- Pour half of the batter into prepared pan.
- Melt chocolate stir into remaining batter.
- Drop batter by spoonfuls onto batter in pan and swirl into first batter.
- Bake 50-55 minutes or until cake is done.
- Cool for 15 minutes.
- Invert onto a cake dish.
- Cool 30 minutes.
- Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth.
- Drizzle over cake.
- Sprinkle with nuts.
PEANUT BUTTER SWIRL ICE CREAM
Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".
Provided by rockinred
Categories Frozen Desserts
Time 10h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
- Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
FUDGY PEANUT BUTTER SWIRL CAKE
A plain white cake from a mix can be boring. This cake is anything but boring! The richness of peanut butter combined with fudgy chocolate and topped off with chocolate sauce is divine. The espresso adds to the richness of the chocolate flavour and the applesauce creates a moist cake without extra added fat.
Provided by LUv 2 BaKE
Categories Dessert
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Double check to make sure the cake mix you have chosen makes one 9"x13" cake. Separate the cake mix into 2 equal halves by weight in two separate bowls, using a food scale.
- Peanut Butter Batter: To one bowl containing one half of the cake mix, add the peanut butter, egg white, applesauce and milk. Stir until well mixed.
- Chocolate Batter: To the other bowl containing the other half of the cake mix, add the chocolate syrup, cocoa, egg white, applesauce and espresso or very strong coffee. Stir until well mixed.
- Spray a 9"x13"baking pan with cooking spray. Pour peanut butter batter into pan by pouring 8 "blobs" of batter in a checker like pattern. Add the chocolate batter by pouring sections of batter in each spot on the pan that doesn't not have peanut butter batter. Using a bread knife swirl your knife through the batter to create a swirled effect.
- Bake in the oven at 350F for 25-35 minutes, or until a toothpick comes out clean.
- Once cool cut cake with a non-serrated knife. This will ensure minimal crumbs.
Nutrition Facts : Calories 65.6, Fat 4, SaturatedFat 1, Cholesterol 0.5, Sodium 50.8, Carbohydrate 6.2, Fiber 1.2, Sugar 0.7, Protein 2.9
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