Black And White Peanut Ice Cream Bar Recipes

BLACK-AND-WHITE PEANUT ICE CREAM BAR

Steps:

• Cut a 5-by-24-inch rectangle out of parchment paper; set aside. Cut a 4-by-7 1/2-inch rectangle out of cardboard or Foamcore.
• Using a spoon, spread 1 tablespoon chocolate ice cream across the cardboard. Arrange 16 sugar wafers over cardboard; we laid 10 wafers side by side over the lower half of the cardboard; then we made two rows of 3 wafers, laid end to end, over the top half of the cardboard. You should have a flat, single layer of wafers. This will become the bottom of the cake.
• Microwave both chocolate and vanilla ice creams until softened, about 20 seconds. Transfer chocolate ice cream to a medium mixing bowl, and transfer vanilla ice cream to another one. Stir both ice creams with a rubber spatula; place the bowl of vanilla ice cream in the freezer.
• Using a small offset spatula, spread 2 cups chocolate ice cream as evenly as possible over the wafer layer. Arrange 16 more sugar wafers, as described in step two, on top of the ice cream. Transfer the cake and the bowl of chocolate ice cream to the freezer for 15 minutes.
• Remove the cake and the bowl of vanilla ice cream from the freezer. Stir ice cream with a rubber spatula to resoften it, and spread 2 cups vanilla ice cream as evenly as possible over wafers. Arrange 16 more sugar wafers, as described in step two, on top of ice cream. Transfer the cake and the bowl of vanilla ice cream to the freezer for 15 minutes more.
• Repeat the layering process, making one more chocolate and one more vanilla layer, with only 1 wafer layer in between; chill the cake after making each new layer. End with the layer of vanilla ice cream on the top. Transfer cake to the freezer, and chill cake until completely hard, at least 1 hour.
• Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Wrap the parchment around the sides of the cake, extending 1/2 inch above top layer; secure the seam with a small dollop of ice cream. Return cake to freezer.
• Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl, and stir occasionally until melted, about 7 minutes. Remove the bowl from heat; let chocolate stand until cool but still liquid.
• Remove cake from freezer, and pour melted chocolate over the top. Using a spatula, quickly spread chocolate so it meets all four edges of the paper collar. Sprinkle chopped peanuts over chocolate. Return cake to freezer, and chill cake until it has completely hardened.
• When ready to serve, place cake on a serving plate, and remove the paper collar.

PEANUT ICE CREAM SQUARES

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.

GIANT PEANUT BUTTER ICE CREAM SANDWICH

Steps:

• Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.

TASTY PEANUT BUTTER S'MORES SMASH ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
• Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
• While the brownies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
• Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
• Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
• In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
• Enjoy!

HOMEMADE PEANUT BUTTER ICE CREAM

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.

PEANUT BUSTER BAR DESSERT

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.