Peanut Butter Ice Cream Squares Recipes

HOMEMADE PEANUT BUTTER ICE CREAM

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.

PEANUT ICE CREAM SQUARES

Steps:

• In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely., Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. , Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
• Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

PEANUT BUTTER PUDDINGWICHES

Steps:

• Line two 13x9-in. pans with foil; set aside. In a large bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. , Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm., Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.

PEANUT BUTTER, NUTELLA ICE CREAM BARS

Steps:

• Soften nutella and peanut butter by microwaving the opened jars on high for 30-40 seconds each.
• Place granola or cereal in a large mixing bowl. Add the softened nutella and peanut butter to the granola and toss well until all the granola is well-coated with the butters.
• Scrape half the granola mixture into a 9 inch square pan and press firmly to form an even layer. Spoon slightly softened, spreadable ice cream and level it with a spatula. Freeze for 15 minutes until firm.
• Scrape the remaining granola mixture onto the ice cream and press evenly over the ice cream layer.
• Cover the pan with foil and freeze for at least 1 hour. The ice cream should freeze and firm up.
• Cut into small or large squares with a knife dipped in warm water.

PEANUT BUTTER ICE CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

TASTY PEANUT BUTTER S'MORES SMASH ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
• Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
• While the brownies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
• Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
• Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
• In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
• Enjoy!