Peanut Butter Chocolate Ice Cream Cones Recipes

PEANUT BUTTER CUP ICE CREAM CONES

Steps:

• Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
• Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
• In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
• Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.

PEANUT-BUTTER CHOCOLATE ICE CREAM CONES

Steps:

• Freeze a batch each of the chocolate and peanut-butter creams. Swirl creams together in a bowl, and scoop mixture into ice cream cones; roll the ice cream in peanuts, if desired.

PEANUT BUTTER ICE CREAM

Steps:

• In a bowl using a hand mixer combine peanut and sugar until smooth.
• Add half and half, heavy creamy and vanilla and mix until everything is combined.
• Turn your ice cream maker on and pour the mixture into the freezer bowl.
• Let the ice cream mix until thickened, about 25 minutes.
• Serve immediately. If you prefer to have a firmer consistency then transfer the ice cream to a container and place in freezer for 2 hours.
• Enjoy!

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.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

PEANUT BUTTERY ICE CREAM CONES

Steps:

• In a mixing bowl, combine the peanut butter and sugar. Using an electric mixer, blend this mixture together. Add the egg whites and blend. Add the flour and blend. Add the milk and blend smooth.
• Heat a pizelle iron. Place about one tablespoon of the mixture onto the iron. Press close and cook until golden brown, about 35 seconds. Remove one at a time and, using a metal cone as a guide, roll into a cone shape.

CHOCOLATE PEANUT BUTTER ICE CREAM CONE, PIE OR PARFAIT

Steps:

• Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate until fluffy.
• Peanut butter cream: In medium bowl, whip the rest of the cream into peaks. Add the sugar then fold the whipped cream into the peanut butter.
• Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover with plastic wrap and chill until you serve.
• Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop into cones. Roll in the peanuts.
• Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut or grated chocolate.

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

PEANUT BUTTER STUFFED CUPCAKE CONES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Cover regular size muffin pan with foil. With sharp knife, carefully cut "x" about 1-inch long, over center opening of each cup. Stand 22 cones in "x" in each muffin cup (this makes the cones more stable). Make peanut butter filling as directed, except reduce milk to 1 teaspoon; form into 22 approximately one-half inch inch balls. Place one ball in bottom of each cone.
• Make cupcake batter as directed on box. Fill cones about 3/4th full of batter.
• Bake 16 to 20 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes. Frost cake with frosting, and decorate as desired.** Store loosely covered.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

Steps:

• In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
• In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
• Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
• Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
• Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
• Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
• Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
• Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
• While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
• Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
• Enjoy!

PEANUT BUTTER ICE CREAM WITH A HARD CHOCOLATE SHELL

Steps:

• In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds. In a bowl, fold together peanut butter and whipped topping until swirled. Cover and freeze until solid, 4 to 6 hours. In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature. Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.