PEANUT ICE CREAM DELIGHT
A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce...no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour., For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour., For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool. , Drizzle over dessert. Cover and freeze for 2 hours or until firm.
Nutrition Facts : Calories 772 calories, Fat 48g fat (24g saturated fat), Cholesterol 103mg cholesterol, Sodium 434mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 10g protein.
MAKEOVER PEANUT ICE CREAM DELIGHT
Our Test Kitchen helped Ashley keep the full-fat ice cream in her tasty dessert, while lightening it up at the same time. Cool vanilla ice cream is the perfect match for the chocolate wafer crust and chocolate-caramel topping. You won't believe this is light! Ashley Neumann - Metamora, MI
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine wafer crumbs and butter; press onto the bottom of a 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour., For chocolate sauce, in a small heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Cool., Drizzle chocolate sauce over peanuts. Cover and freeze for 2 hours or until firm. Drizzle each serving with 2 teaspoons caramel topping.
Nutrition Facts : Calories 296 calories, Fat 13g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
CRISPY PEANUT BUTTER CANDY DELIGHT
Steps:
- In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
- Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 78.2 g, Cholesterol 94.1 mg, Fat 22.9 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 12.9 g, Sodium 373.2 mg, Sugar 44 g
PEANUT DELIGHT
Peanut butter, cream cheese, chocolate pudding and cool whip dessert that will be an instant hit at any gathering.
Provided by SMacDermaid
Categories Dessert
Time 45m
Yield 20-24 pieces, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Bake crust as directed and cool before adding each layer in order.
- Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
- 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
- 2nd layer: Chocolate pudding.
- 3rd layer: Cool whip, cherried and chopped nuts.
- Enjoy!
Nutrition Facts : Calories 367.2, Fat 24.7, SaturatedFat 13.6, Cholesterol 34.7, Sodium 153.1, Carbohydrate 31.6, Fiber 1.8, Sugar 19.1, Protein 7
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
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.
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