Peanut Buster Ice Cream Dessert Recipes

PEANUT BUSTER ICE CREAM DESSERT

Steps:

• Place ice cream in fridge to soften, and set a timer for 45 minutes so you don't forget about it.
• In the meantime, add melted butter to crushed Nilla wafers and mix to combine, and then press into an even layer in the bottom of a 9 by 13 inch dish. Freeze.
• When ice cream is softened, remove dish from the freezer and scoop ice cream into the pan. Use a flat spatula or bench scraper, dipped in hot water to evenly smooth the softened ice cream over the cookie layer. Freeze again until solid, about 4 hours.
• To make the fudge topping, add evaporated milk, butter, powdered sugar, and chocolate chips to a medium saucepan. Bring to a low boil over medium heat, stirring frequently. Then keep the fudge sauce at a low boil for 8 more minutes, stirring frequently. Remove from the heat and stir in the peanut butter until completely melted. Let cool to room temperature at least one hour before topping the ice cream layer.
• Pour the cooled fudge over the ice cream layer, and the sprinkle peanuts generously over the top. Freeze again, at least four hours, or until ready to slice into squares and serve.

HOT FUDGE ICE CREAM BAR DESSERT

Steps:

• Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
• Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

BUSTER BAR DESSERT

Steps:

• Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
• Press into the bottom of a 9x13-inch pan.
• FREEZE.
• Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
• Layer ice cream on top of cookie crust.
• Press salted peanuts into ice cream (optional).
• FREEZE.
• Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
• After boiling, stir in 1 tsp vanilla.
• Let the chocolate cool and pour over ice cream layer.
• FREEZE.
• After chocolate layer is frozen, cut into squares to serve!
• (You may have to let it sit on the counter for a while to thaw slightly before cutting).

PEANUT ICE CREAM DELIGHT

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.

PEANUT BUSTER BAR DESSERT

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

FROZEN PEANUT BUTTER DESSERT

Steps:

• Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.