PEANUT ICE CREAM DELIGHT
A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce...no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour., For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour., For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool. , Drizzle over dessert. Cover and freeze for 2 hours or until firm.
Nutrition Facts : Calories 772 calories, Fat 48g fat (24g saturated fat), Cholesterol 103mg cholesterol, Sodium 434mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 10g protein.
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
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.
PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
PEANUT BUTTER ICE CREAM (NO COOK)
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
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 BUTTER ICE CREAM
Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.
Provided by jbeech
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
- Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 53.4 g, Cholesterol 40.7 mg, Fat 27 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 10.1 g, Sodium 366.7 mg, Sugar 46.7 g
BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'
I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.
Provided by roxyanndra
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange banana chunks on a plate; freeze until solid, about 2 hours.
- Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
PEANUT BUTTER ICE CREAM
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.
Provided by Carol Kicinski
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Wheat/Gluten-Free Back to School Backyard BBQ Frozen Dessert Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
- Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
PEANUT BUTTER ICE CREAM
Steps:
- Add the peanut butter and bananas to a food processor and blend until smooth. Enjoy immediately or transfer to a container and store in the freezer.
PEANUT BUTTER CUP ICE CREAM
Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.
Provided by Galley Wench
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
- Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan.
- Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
- Stir in peanut butter until well blended.
- Remove from heat pour into a medium size bowl.
- Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
- Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
- Add the vanilla extract and stir well.
- Freeze the custard following the manufacturer's instructions.
- Once custard begins to freeze add chopped peanut butter cups.
- Churn until the mixture resembles soft-serve ice cream.
- Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).
Nutrition Facts : Calories 3785.9, Fat 292, SaturatedFat 122.1, Cholesterol 1364.8, Sodium 1499.5, Carbohydrate 230.2, Fiber 15.5, Sugar 194.5, Protein 94.6
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.
Provided by Laura
Time P1DT40m
Number Of Ingredients 11
Steps:
- Line a large baking sheet with wax paper.
- Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
- Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
- Put in freezer to harden.
- Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
- Bring mixture to a boil. Boil for 15 seconds whisking constantly.
- Remove from heat add peanut butter and chocolate and whisk until smooth.
- Add the additional 1 cup cream. Whisk to combine.
- Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
- Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
- Whisk egg yolks in a medium bowl.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
- Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
- Discard any residue left on the strainer.
- Add vanilla and stir to combine.
- Chill for at least 3 hours in the refrigerator, or overnight.
- Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
- Add half of the churned ice cream to a freezer-friendly container.
- Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
- Freeze for at least 6 hours or overnight.
- Serve!
Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g
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
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT BUTTER ICE CREAM
Make and share this Peanut Butter Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on med.
- heat until slightly thickened (approximately 15 min.).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
- Remove from heat.
- Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
- Then stir peanut butter into milk mixture.
- Cool.
- Add vanilla and light cream to milk mixture.
- Churn-freeze.
PEANUT BUTTER AND NANNER ICE CREAM
Provided by Claire Robinson
Categories dessert
Time 3h5m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.
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- Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and salt in a food processor or blender and let sit for 2 or 3 minutes. Then puree until creamy and smooth.
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