Chocolate Peanut Crunch Ice Cream Cake Recipes

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CHOCOLATE PEANUT CRUNCH ICE CREAM CAKE



Chocolate Peanut Crunch Ice Cream Cake image

"No one is ever too full to sample a bite of this simple but impressive ice cream cake at family get-togethers! It's a favorite with adults and kids alike. Enjoy!" Karen Scaglione - Stanford, Maine

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14 servings.

Number Of Ingredients 7

1 cup milk chocolate chips
2 cups crushed Nutter Butter cookies (about 18 cookies)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, melt chocolate chips over low heat. Stir in crushed cookies until coated. Spread on waxed paper to cool. Coarsely chop., Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan., Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 369 calories, Fat 22g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 141mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

ICE CREAM CRUNCH CAKE



Ice Cream Crunch Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 10-12 servings

Number Of Ingredients 6

2 1 1/2-quart containers vanilla ice cream
1 9-ounce package chocolate wafers (such as Nabisco Famous)
1 7-to-8-ounce bottle chocolate shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream
Rainbow sprinkles, for decorating (optional)

Steps:

  • Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
  • Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
  • Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
  • Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
  • Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
  • To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
  • Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

CHOCOLATE-SALTED PEANUT CRUNCH SQUARES



Chocolate-Salted Peanut Crunch Squares image

What could be more romantic than the cold-pressed oil of a cacao bean-aka cacao butter? Maybe it's the fact that cacao butter isn't just an essential ingredient in chocolate, but also a healthy source of Omega-6 and Omega-9 fatty acids, antioxidants and, yes, mood-stimulating serotonin.

Provided by Silvana Nardone

Categories     dessert

Time 2h10m

Yield 16 squares

Number Of Ingredients 7

2/3 cup unsweetened raw cocoa powder
1/4 cup maple sugar
Salt
2/3 cup raw cacao butter, melted
1 teaspoon pure vanilla extract
1 cup unsweetened rice cereal
1/2 cup roasted salted peanuts, plus more for topping

Steps:

  • Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve.

Nutrition Facts : Calories 138 calorie, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 0 milligrams, Sodium 104 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams

CHOCOLATE PEANUT BUTTER ICEBOX CAKE



Chocolate Peanut Butter Icebox Cake image

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h45m

Yield 12

Number Of Ingredients 9

Betty Crocker™ double chocolate chunk cookie mix
Oil, water and egg called for on cookie mix pouch
1 package (8 oz) cream cheese
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 cup mini peanut butter cups
1/2 cup chocolate sauce or topping

Steps:

  • Bake cookies as directed on pouch. Cool completely.
  • In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
  • Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
  • In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
  • Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

PEANUT CRUNCH CAKE



Peanut Crunch Cake image

"Here's a recipe that dresses up a plain old box cake mix," says Sue Smith of Norwalk, Connecticut. "Peanut butter and chocolate chips add fun, yummy flavor to this yellow cake."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup canola oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts

Steps:

  • In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Nutrition Facts : Calories 378 calories, Fat 21g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 9g protein.

AMAZING TOFFEE PEANUT CRUNCH ICE CREAM CAKE



Amazing Toffee Peanut Crunch Ice Cream Cake image

This is one of the best ice cream cakes ---if you can't find Skor bars then use any toffee bar for this. This cake is perfect for a summertime birthday party, you may use all half and half cream to make the sauce, but I find that it is better with half whip cream and half and half --- this is *so* good! :)

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 4h

Yield 16 serving(s)

Number Of Ingredients 10

1 1/4 cups crushed chocolate wafers
1/3 cup butter or 1/3 cup margarine, melted
2 quarts good-quality vanilla ice cream (softened JUST enough to spread, careful not to melt!)
8 (8 ounce) bars Skor candy bars, crushed or 8 (8 ounce) any chocolate-covered english toffee bars
1 1/4 cups unsalted peanuts, coarsely chopped
1/2 cup butter (no subs!)
1 cup packed brown sugar
1/4 cup half-and-half cream
1/4 cup whipping cream
1 1/2 teaspoons vanilla

Steps:

  • Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
  • To make the cake: In a bowl, combine the wafer crumbs and melted butter.
  • Press into bottom of prepared baking dish.
  • Place in freezer for 20 minutes.
  • Remove from freezer and spread 1 quart of ice cream over the crumb crust.
  • Sprinkle the crushed Skor bars over the ice cream, and press in slightly with a back of a spoon.
  • Carefully spread remaining 1 quart of ice cream over the crushed bars.
  • Sprinkle with chopped peanuts.
  • Freeze for 3-4 hours.
  • To make the Sauce: In a small saucepan, melt butter over low heat.
  • Stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.
  • Remove from heat and add/mix in vanilla.
  • TO SERVE: Remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.
  • Pour the slightly cooled or cold toffee sauce over the cake.
  • DELICIOUS!

Nutrition Facts : Calories 1014, Fat 63.4, SaturatedFat 34.8, Cholesterol 123.9, Sodium 545.5, Carbohydrate 109.5, Fiber 2.9, Sugar 99.1, Protein 8.7

CHOCOLATE PEANUT-BUTTER ICEBOX CAKE



Chocolate Peanut-Butter Icebox Cake image

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 20m

Number Of Ingredients 4

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Steps:

  • In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
  • Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
  • Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g

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