Brownie And Peanut Butter Ice Cream Sandwiches Recipes

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BROWNIE-AND-PEANUT-BUTTER ICE CREAM SANDWICHES



Brownie-and-Peanut-Butter Ice Cream Sandwiches image

Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
7 ounces unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
Peanut Butter Ice Cream

Steps:

  • Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
  • Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
  • Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
  • To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
  • Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
  • Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

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

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.

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE



Easy Brownie and Peanut Butter Cup Ice Cream Cake image

Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!

Provided by Ellen Bancroft Ziegler

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 3h20m

Yield 12

Number Of Ingredients 15

cooking spray
2 cups white sugar
1 ½ cups all-purpose flour
1 cup butter, melted
4 eggs
½ cup chopped walnuts
½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
½ gallon vanilla ice cream with fudge and caramel swirls
1 cup caramel ice cream topping
1 (13 ounce) package miniature peanut butter cups (such as Reese's® Minis)
2 cups fudge ice cream topping
2 cups prepared chocolate buttercream frosting, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
  • Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
  • Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
  • Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
  • Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
  • Frost cake with chocolate frosting and top with remaining peanut butter cups.

Nutrition Facts : Calories 1197.6 calories, Carbohydrate 171.1 g, Cholesterol 143.5 mg, Fat 55.5 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 25.9 g, Sodium 749.9 mg, Sugar 121.5 g

GIANT PEANUT BUTTER ICE CREAM SANDWICH



Giant Peanut Butter Ice Cream Sandwich image

I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 9

2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough
6 whole chocolate graham crackers, crushed
1 cup cold whole milk
1 cup heavy whipping cream
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1-1/3 cups creamy peanut butter
3 cups vanilla ice cream, softened
1/4 cup Nutella

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.

Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.

PEANUT BUTTER ICE CREAM SANDWICHES



Peanut Butter Ice Cream Sandwiches image

Nothing could be simpler-or more delicious-to have on hand when a peanut butter craving strikes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
4 1/2 cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

Steps:

  • Heat oven to 375°F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
  • Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Ice Cream Sandwich, Sodium 170 mg, Sugar 20 g, TransFat 0 g

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY



Brownie Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate fudge brownie mix, ice cream

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 2

1 chocolate fudge brownie mix, prepared according to package
1 ½ qt ice cream, preferred flavor

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
  • Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
  • Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
  • Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
  • Repeat steps 3 and 4 so that you have 2 thin brownie layers.
  • Bake for 14 minutes.
  • Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
  • NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
  • Take the ice cream out of the freezer and give it 5-10 minutes to soften.
  • Once soft, spread the ice cream over the top of the brownie in the baking tray.
  • Take the first brownie layer from the cooling rack and placing it on top.
  • Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
  • Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
  • Quickly trim away the excess ice cream.
  • Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
  • Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
  • Enjoy!

Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams

PEANUT BUTTER ICE CREAM SANDWICHES



Peanut Butter Ice Cream Sandwiches image

Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate candy coating, chopped
1 quart vanilla ice cream, softened

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.

Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

BROWNIE-ICE CREAM SANDWICH



Brownie-Ice Cream Sandwich image

We love the combo of chocolate brownie and mint-chip ice cream, but you can use any flavor in your sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 7

1 stick unsalted butter, melted, plus more for pan
1 cup sugar
2 large eggs
1/2 teaspoon fine salt
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
2 pints ice cream, softened

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.
  • In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
  • Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.
  • Unwrap, cut into 12 pieces, and serve. To store, wrap each sandwich in plastic and freeze, up to 1 week.

Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 1 g, Protein 4 g, SaturatedFat 9 g

BROWNIES FOR ICE CREAM SANDWICHES



Brownies for Ice Cream Sandwiches image

A delicious ice cream sandwich that I make in bulk and freeze for those hot summer days. The brownies by themselves are also a delicious treat and the real chocolate in them makes them rich and tasty.

Provided by Lily Peterson

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 10

2 (1 ounce) squares semi-sweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 eggs
½ cup butter
1 cup white sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ gallon vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove double boiler from heat and cool chocolate to room temperature.
  • Beat eggs into cooled chocolate using an electric mixer until smooth.
  • Melt butter in a large saucepan over low heat; remove saucepan from heat. Stir sugar, chocolate mixture, and vanilla extract into butter until smooth. Beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Allow brownies to cool in pan.
  • Cut brownies into 24 squares. Slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream sandwich with plastic wrap and freeze.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 22.9 g, Cholesterol 45 mg, Fat 11 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 98.5 mg, Sugar 19 g

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2015-08-25 Line a 17 x 11 inch baking pan. Preheat the oven to 350°F/ 180°C. (You can use a half sheet pan, but then brownie will come out slightly thinner). In a heatproof glass bowl, combine the salt, chocolate and butter. Heat in the microwave at 1 minute intervals, until the butter and chocolate have melted and it's smooth.
From theflavorbender.com


BROWNIE ICE CREAM SANDWICHES RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Preheat oven to 350°F. Line 2 (8-inch) square baking pans with parchment paper, allowing 2 to 3 inches to extend over sides; spray parchment paper with cooking spray. Prepare brownie batter according to …
From southernliving.com


PICTURE OF PEANUT BUTTER FUDGE - THERESCIPES.INFO
https://www.dreamstime.com › photos-images › peanut-butter-fudge.html See more result ›› See also : Pinterest Peanut Butter Fudge Recipe , Old Fashioned Peanut Butter Fudge 88. Visit site . Share this result ×. 588 Peanut Butter Fudge Photos - Free & Royalty-Free Stock ... Copy the link and share. Tap To Copy ...
From therecipes.info


BROWNIE ICE CREAM SANDWICHES - DELIGHTFUL E MADE
For the Brownies: Preheat oven to 350 degrees. Line a 9x13" pan with foil, with foil going over the edges and spray the foil with non-stick baking spray. Set pan aside. In a microwave safe bowl, heat butter and chocolate in 30 second increments until fully melted, stirring after each time.
From delightfulemade.com


HERSHEY BROWNIE BATTER ICE CREAM : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PEANUT BUTTER BROWNIE ICE CREAM BARS - HUGS AND COOKIES XOXO
2020-12-12 Brownies. Preheat the oven to 350 degrees. x13 pan with nonstick foil. Microwave butter and 1½ c. chips until smooth. Add in sugar and vanilla. Stir in the eggs. Add flour, cocoa powder, and baking powder. Spread into the pan and bake approx 20 mins or until toothpick comes out almost clean. Cool completely.
From hugsandcookiesxoxo.com


PEANUT BUTTER ICE CREAM SANDWICH RECIPE - ADD A PINCH
2015-05-28 Place prepared ice cream sandwich on a parchment lined rimmed baking sheet. Working quickly, repeat until all sandwiches are made. Cover tightly with plastic wrap and place into the freezer for at least 15 minutes for the ice cream to become firm. Once completely firm, remove from the baking sheet and place into an airtight freezer-safe container.
From addapinch.com


BROWNIE ICE CREAM SANDWICHES - CELEBRATING SWEETS
2020-05-20 Place the bowl in the refrigerator for 30 minutes to 1 hour for the dough to firm up. Preheat oven to 325°F and line two baking sheets with parchment paper (don't skip this). Scoop the dough into 1-½ to 2 tablespoon portions and place at least 2 inches apart on the prepared baking sheets.
From celebratingsweets.com


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