Peanut Butter Smores Ice Cream Cake Recipes

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PEANUT BUTTER S'MORES ICE CREAM CAKE



Peanut Butter S'mores Ice Cream Cake image

A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings - it's bound to make a big impression!

Provided by Tieghan Gerard

Categories     Dessert

Time 4h10m

Yield 10

Number Of Ingredients 8

1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired

Steps:

  • Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
  • Spray 8- to 9-inch round springform pan with cooking spray.
  • In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
  • In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
  • Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
  • Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!

Nutrition Facts : Calories 810, Carbohydrate 63 g, Cholesterol 60 mg, Fat 8, Fiber 4 g, Protein 15 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 47 g, TransFat 1 g

ICE BOX CAFE PEANUT BUTTER ICE CREAM CAKE



Ice Box Cafe Peanut Butter Ice Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 6 servings

Number Of Ingredients 15

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt
1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
Chocolate cake

Steps:

  • To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
  • Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
  • Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
  • Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
  • To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
  • Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
  • Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
  • Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
  • Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
  • To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
  • If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.

PEANUT BUTTER S'MORES ICE CREAM PIE



Peanut Butter S'mores Ice Cream Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 7

1/3 cup plus 2 tablespoons smooth peanut butter
1/3 cup confectioners' sugar
1/3 cup heavy cream
One 9-inch prepared graham cracker pie crust
1 1/2 pints chocolate or chocolate chunk ice cream, softened
1 cup mini marshmallows
Chocolate syrup, for drizzling

Steps:

  • Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
  • Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
  • Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM



Easy Vegan Peanut Butter-Maple Ice Cream image

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

3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)

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.

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY



No-Bake S'mores Ice Cream Cake Recipe by Tasty image

Here's what you need: graham cracker, sugar, cinnamon, salt, butter, chocolate ice cream, marshmallow, chocolate chips, chocolate, heavy cream, rum

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, melted
1 pt chocolate ice cream
4 cups marshmallow, divided
1 cup chocolate chips
8 oz chocolate
2 cups heavy cream
⅓ cup rum

Steps:

  • Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
  • Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
  • In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
  • In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
  • Pour over the graham cracker crust and freeze over night.
  • Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  • Pour the ganache over the ice cream cake. Freeze for 30 minutes.
  • In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
  • Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 907 calories, Carbohydrate 93 grams, Fat 60 grams, Fiber 3 grams, Protein 9 grams, Sugar 68 grams

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



Tasty Peanut Butter S'mores Smash Ice Cream Bars Recipe by Tasty image

These ice cream bars, featuring our limited edition Tasty® Peanut Butter S'mores Smash Ice Cream, will leave your taste buds wanting s'more! From the brownie base to the homemade peanut butter whipped cream, they're sure to be a smashing summer hit. The best part? No spoons needed!

Provided by Betsy Carter

Categories     Desserts

Time 2h10m

Yield 12 servings

Number Of Ingredients 11

nonstick cooking spray, for greasing
12 oz brownie batter
1 carton Tasty® Peanut Butter S'mores Smash Ice Cream
3 oz chocolate graham crackers, cut into 2 in (5 cm) squared
10 oz dark chocolate chip
2 ½ tablespoons coconut oil
1 cup heavy whipping cream
1 tablespoon peanut butter
1 tablespoon powdered sugar
6 peanut butter cups, halved
Tasty® 12-cup nonstick brownie pan

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!

Nutrition Facts : Calories 437 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 3 grams, Protein 5 grams, Sugar 32 grams

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