Nutty Ice Cream Bars Recipes

NUTTY ICE CREAM BARS

Nutty Ice Cream Bars image

Bypass the frozen treat aisle; these nutty, caramel-drizzled bars are way better! Best part? They prep in just 20 minutes.

Provided by My Food and Family

Categories Dairy

Time 3h20m

Yield 18 servings

Number Of Ingredients 6

Ingredients

20 vanilla creme-filled chocolate sandwich cookies, chopped (about 2 cups)
3 Tbsp. butter, melted
4 cups butter pecan ice cream, softened
1/2 cup caramel ice cream topping
1-1/2 cups thawed COOL WHIP Whipped Topping
1/3 cup PLANTERS COCKTAIL Peanuts, chopped

Steps:

Combine chopped cookies and butter; press onto bottom of 9-inch square pan.
Spread ice cream carefully over crust; drizzle with caramel topping. Cover with COOL WHIP; sprinkle with nuts.
Freeze 3 hours or until firm.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NUTTY CARAMEL ICE CREAM CAKE

Nutty Caramel Ice Cream Cake image

We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

4 cups crushed pecan shortbread cookies (about 33 cookies)
1/4 cup butter, melted
6 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup slivered almonds, toasted
3/4 cup milk chocolate English toffee bits
1/4 cup caramel sundae syrup

Steps:

Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.

Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BLACK-AND-WHITE PEANUT ICE CREAM BAR

Black-and-White Peanut Ice Cream Bar image

This ice-cream cake is an homage to the Nutty Buddy ice-cream cone. A parchment cuff allows you to pour a generous layer of melted semisweet chocolate; wafers divide vanilla and chocolate ice cream. Chopped peanuts dot the top.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 6

Ingredients

2 pints Chocolate Ice Cream
64 Nabisco's Biscos Sugar Wafers, "Creme Filling" (about 1 box)
2 pints Vanilla Ice Cream
6 ounces semisweet chocolate, chopped
2 teaspoons pure vegetable shortening
1/3 cup unsalted roasted peanuts, roughly chopped

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.

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