PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CUP SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 4m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.
HOT FUDGE SUNDAE ICE CREAM CAKE RECIPE
This Hot Fudge Sundae Ice Cream Cake is incredibly easy to make and full of flavor. If you are looking for a simple and quick dessert, this is one I highly recommend.
Provided by Contributor
Categories Dessert
Time 46m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees for a metal or glass pan or 325 degrees for dark or coated pans.
- In a large mixing bowl, combine cake mix, water, oil and eggs until combined and smooth. Pour batter into a well greased 9x13 inch baking pan and cook for 26-30 minutes, or until an inserted toothpick comes out clean. Let cool completely.
- After completely cooled, remove the cake from the pan and cut in half horizontally. Replace the bottom half of the cake into the pan. Cut ice cream into even slices and place over the bottom cake layer. Put the top half of the cake over the layer of ice cream. Cover and store in the freezer until ready to eat. Cut into slices and top with hot fudge, whipped cream, nuts and a cherry.
Nutrition Facts : Calories 787 kcal, Carbohydrate 98 g, Protein 10 g, Fat 42 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 130 mg, Sodium 486 mg, Fiber 3 g, Sugar 82 g, ServingSize 1 serving
BROWNIE SUNDAE ICE CREAM CAKE
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
- In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
- Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
- Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
- Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.
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4/5 (1)Estimated Reading Time 3 minsServings 12Total Time 15 mins
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4/5 (160)Category DessertsAuthor Siri Daly
- 1. Spray an 8 or 10-inch cake pan (preferably one that is 3 inches deep) with baking spray. Line the bottom with parchment paper.
- 2. In a food processor or blender, process Oreos until finely crushed. Place in a bowl and add melted butter. Stir to combine until fully incorporated. Using a rubber spatula, place mixture in cake pan and evenly spread over the bottom and up the sides of the pan. Place in freezer for about 10 minutes.
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5/5 (2)Total Time 1 hrAuthor Jean McguireCalories 636 per serving
- Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.
- Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.
- Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.
- When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.
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