Peanut Ice Cream Squares Food

PEANUT BUTTER ICE CREAM (NO COOK)

Peanut Butter Ice Cream (No Cook) image

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

Provided by newmama

Categories Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
2/3 cup sugar (or a little less)
3 cups half-and-half (you can use a combo of milk and heavy cream here too)
1 teaspoon vanilla
1/8 teaspoon salt
Oreo cookies, chopped and fozen
peanut butter cup, chopped and frozen
Reese's pieces

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.

PEANUT ICE CREAM SQUARES

Peanut Ice Cream Squares image

"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

2 cups confectioners' sugar
1 can (12 ounces) evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs (about 48 wafers)
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed

Steps:

In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely., Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. , Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 441 calories, Fat 27g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

PEANUT ICE CREAM PIE

Peanut Ice Cream Pie image

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

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter, softened
1 quart vanilla ice cream, softened
1/2 cup light corn syrup
1/3 cup chunky peanut butter
2/3 cup dry roasted peanuts

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 BUTTER BLONDIE ICE CREAM SANDWICHES

Peanut Butter Blondie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories dessert

Time 5h40m

Yield 10 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the baking dishes
1 1/2 cups all-purpose flour
3/4 cup lightly packed light brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups peanut butter, at room temp
2 pints vanilla ice cream

Steps:

Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

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PEANUT BUTTER BANANA ICE CREAM BARS RECIPE

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Blend all ice cream ingredients into a smooth consistency in a high power blender (use the tamper if using a vitamix to help you along). Pour this mixture over the prepared base. Sprinkle with peanuts (and any other toppings you like). Freeze for 4-5 hours to set. Remove from the container, cut into squares and enjoy! Keep leftovers frozen.

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PEANUT BUTTER RICE KRISPIE ICE CREAM SANDWICHES - VALERIE ...

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Line a 13" x 9" dish with heavy duty foil, overlapping the sides by a couple of inches. Spray the foil with non-stick cooking spray and set aside.
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Mix together remaining 1/2 cup peanut butter, 1/2 cup corn syrup in a large bowl and remaining 4 cups Rice Krispies. Combine well and set aside.

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EASY BANANA PEANUT BUTTER ICE CREAM BARS - A VIRTUAL VEGAN

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Peel and break up the bananas into chunks and add them to the bowl of a food processor or blender.
Add the peanut butter, coconut sugar and salt and blend until completely smooth. You might need to scrape the bowl down half way through.
Pour the mixture into the lined pan. Gently straighten the baking parchment so there aren't any big creases around the edges and so that it wont get stuck in the top of the mixture. Place in the freezer, preferably overnight or until solid.

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KETO CHOCOLATE COVERED PEANUT BUTTER ICE CREAM BARS - I ...

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In a food processor, process the frozen bananas until creamy. This will take a few minutes; it should be the consistency of soft serve ice cream. Add the peanut butter and process again until well combined.
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Place a silicone or parchment paper sheet on your work surface to catch any chocolate that may spill. Once melted, pour the chocolate into 4 of the silicone mold cavities. Carefully turn the mold upside down over the bowl to catch the dripping chocolate. Allow it to sit for a couple of minutes before flipping over and placing the molds into the freezer to set for 5 minutes.
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THE UNHEALTHIEST ICE CREAM BARS ON THE PLANET — EAT THIS ...

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Published 2020-10-14
Estimated Reading Time 4 mins

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