BANANA BREAD ICE CREAM LAYER CAKE
Banana bread gets a summer makeover! We take a loaf of banana bread and turn it into a layer cake with the addition of peanut butter and chocolate ice creams. If you can't find plain peanut butter ice cream, feel free to use one that has your favorite mix-ins, or even plain vanilla ice cream -- it will be equally delicious.
Provided by Food Network Kitchen
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch metal loaf pan with cooking spray, then set aside.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl, then set aside. Mash the bananas in a large bowl until very smooth, then add the eggs, sugar, canola oil and vanilla extract and whisk until very smooth. Stir in half of the flour mixture until mostly combined, then add the other half and stir until just combined. Pour the batter into the prepared loaf pan and bake, rotating the pan once halfway through, until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Allow to cool in the pan on a cooling rack for 30 minutes, then gently flip the banana bread out of the pan and cool completely. Clean out the pan, then line with plastic wrap, allowing about 1 inch of overhang on all sides of the pan.
- Combine the milk chocolate chips with 1/2 cup peanut butter chips in a small bowl and set aside.
- Once completely cooled, carefully slice the banana bread horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups peanut butter ice cream. Sprinkle half of the mixed chocolate and peanut butter chips over the ice cream. Layer the middle slice of banana bread over the chips, then cover with an even layer of chocolate ice cream, followed by the remaining mixed chocolate and peanut butter chips. Invert the top slice of banana bread so that the domed top is facing downward, then lay it in the loaf pan, using your hands to press down lightly on the banana bread. Cover with the remaining peanut butter ice cream, smoothing it out so that it is as flat as possible. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely frozen, at least 6 hours or up to overnight.
- Combine the vegetable shortening with the remaining peanut butter chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until completely melted, about 45 seconds total.
- Remove the loaf pan from the freezer and use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Place the cake right-side up on a cooling rack set over a baking sheet, then drizzle the melted peanut butter topping back and forth over the top of the cake with a spoon. Quickly sprinkle with the peanuts (before the topping dries). Return to the freezer and allow the topping to harden completely, at least 20 minutes.
- Remove from the freezer, cut into slices and serve immediately.
PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE
Sea salt and peanuts up the ante in this salty-sweet treat.
Provided by Sarah Tenaglia
Categories Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Summer Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For caramel sauce:
- 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.
- For pie:
- 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. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
- Cut pie into wedges. Rewarm sauce and pass separately.
VANILLA ICE CREAM WITH MELTED PEANUT BUTTER
Melted peanut butter! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Top two scoops of vanilla ice cream with melted peanut butter.
Nutrition Facts : Calories 519 calories, Fat 40g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 325mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 17g protein.
ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST
My mom, Rosalie, made this pie for the first time about 20 years ago. Everyone that has had it asks for the recipe, and it is known by all of her friends all over the country as "Rosalie's Ice Cream Pie". It is my favorite ice cream pie. You can use different flavors of ice cream if you like, but I still prefer the original. Prep time does not include freezer time.
Provided by IHeartDogs
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
- Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
- Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
- Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
- Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
- Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
- Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
- Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
- Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
- Remove pie from freezer and spread ice cream over fudge sauce.
- Drizzle remaining fudge sauce over ice cream to make a pretty design.
- Return pie to freezer; freeze until firm, at least 3 hours.
- If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
- There is usually extra fudge sauce which I spoon over pie when serving.
- Remove pie from freezer for about 10 or 15 minutes to ease slicing.
Nutrition Facts : Calories 4142.3, Fat 225, SaturatedFat 112.4, Cholesterol 536.6, Sodium 2135.3, Carbohydrate 522.1, Fiber 26.4, Sugar 335.8, Protein 67.7
FROZEN PEANUT BUTTER DESSERT
Here's a delicious frozen dessert made with vanilla ice cream, creamy peanut butter, chunks of chocolate and a finely crushed cookie crust.
Provided by My Food and Family
Categories Nuts
Time 4h45m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
- Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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
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