Peanut Crunch Ice Cream Topping Recipes

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PEANUT BUTTER ICE CREAM TOPPING



Peanut Butter Ice Cream Topping image

Reports Karen Buhr of Gasport, New York,"Whenever there's an ice cream social at church, this scrumptious topping is requested. It's easy to make."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2-3/4 cups.

Number Of Ingredients 8

1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter
Pinch salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional

Steps:

  • In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. , Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through.

Nutrition Facts : Calories 149 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER ICE CREAM TOPPING



Peanut Butter Ice Cream Topping image

For peanut butter lovers!

Provided by MsRonnie7

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 3

1 cup white sugar
½ cup water
½ cup peanut butter

Steps:

  • Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 28.1 g, Fat 8.1 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 74.5 mg, Sugar 26.5 g

HOMEMADE PEANUT BUTTER ICE CREAM



Homemade Peanut Butter Ice Cream image

The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!

Provided by momtomany

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h10m

Yield 10

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6 peanut butter cups, chopped

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.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g

PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE



Peanut Brittle and Caramel Crunch Ice Cream Pie image

Sea salt and peanuts up the ante in this salty-sweet treat.

Provided by Sarah Tenaglia

Categories     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Peanut     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Caramel Sauce:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
Pie:
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

Steps:

  • For caramel sauce:
  • Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
  • Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
  • For pie:
  • Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
  • Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
  • Cut pie into wedges. Rewarm sauce and pass separately.

PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)



Peanut Butter Crunch (Ice Cream Topping) image

My two favorite ways to eat this......French vanilla ice cream, topped with Hot Fudge sauce and then this, OR a rich chocolate ice cream topped only with this and whipped cream!! The yield is a guess here as who has time to measure when the ice cream awaits?!!

Provided by LAURIE

Categories     Dessert

Time 8m

Yield 3-4 serving(s)

Number Of Ingredients 6

1/2 cup butter
2 cups brown sugar, packed
1 1/4 cups whole milk
3/4 cup peanut butter
1/2 cup chopped peanuts
1 teaspoon vanilla

Steps:

  • Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
  • Bring to a boil and cook until mixture reduces and thickens.
  • Add peanut butter and mix thoroughly.
  • Add peanuts and vanilla.
  • Continue stirring until smooth.
  • Serve warm over ice cream.

PEANUT CRUNCH ICE CREAM TOPPING



Peanut Crunch Ice cream Topping image

Make and share this Peanut Crunch Ice cream Topping recipe from Food.com.

Provided by andypandy

Categories     Sauces

Time 14m

Yield 16 serving(s)

Number Of Ingredients 6

1/2 cup butter
2 cups packed brown sugar
1/3 cup half-and-half cream
3/4 cup peanut butter
1/3 cup chopped peanuts
1 teaspoon vanilla extract

Steps:

  • Melt butter in a medium saucepot.
  • Stir in the brown sugar and half and half and peanut butter.
  • Stir over low heat until smooth and beginning to come to a boil.
  • Stir in the peanuts and vanilla.
  • Serve warm.
  • Makes 2 1/2 cups topping.

Nutrition Facts : Calories 250.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 17.1, Sodium 109.7, Carbohydrate 29.9, Fiber 1, Sugar 27.7, Protein 4

PEANUT ICE CREAM SQUARES



Peanut Ice Cream Squares image

"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 8

2 cups confectioners' sugar
1 can (12 ounces) evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs (about 48 wafers)
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed

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.

Nutrition Facts : Calories 441 calories, Fat 27g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

MINI PEANUT BUTTER CRUNCH ICE CREAM CAKES



Mini Peanut Butter Crunch Ice Cream Cakes image

Betty Crocker fudge brownies, melted chocolate chips and peanut butter, and peanut butter cup ice cream create a taste trifecta.

Provided by Cheri Liefeld

Categories     Dessert

Time 1h40m

Yield 4

Number Of Ingredients 8

1 Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz)
1 cup peanut butter
1 cup crisp rice cereal
1 pint (2 cups) peanut butter cup ice cream, softened
1 jar hot fudge topping
2 chocolate-covered peanut butter cup candies, unwrapped, cut crosswise in half

Steps:

  • Heat oven to 350?F. Spray 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make brownies as directed on box, using water oil and eggs. Divide batter evenly between pans.
  • Bake 15 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans on cooling racks. Use parchment paper to lift out of pan. With 2 1/4-inch round cookie cutter, cut out 6 rounds from each brownie. Place 8 of the rounds on cookie sheet; set remaining 4 rounds aside.
  • In 2-quart saucepan, heat chocolate chips and peanut butter until melted. Remove from heat; stir in cereal until coated. Spread thin layer of cereal mixture over 8 brownie rounds on cookie sheet. Freeze 15 minutes.
  • Remove brownies from freezer. Top each with small scoop of ice cream; stack 1 brownie round on top of another. Top each stack with 1 plain brownie round; press gently. (Clean up sides of cakes with knife, if necessary.) Top with dollop of hot fudge topping. Garnish with candy half.

Nutrition Facts : ServingSize 1 Serving

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Top Asked Questions

How do you make peanut butter ice cream?
Directions. Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.
How to make peanut ice cream in the microwave?
Directions. In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator.
What is the recipe for a peanut butter and Cream Sandwich?
In a medium sized saucepan over medium heat, melt butter, add heavy cream, corn syrup, sugar, salt, and natural peanut butter. Stir continually until the mixture is uniform. Cool off sauce, and then add vanilla.
How do you make peanut butter topping?
I made it with 1/2 cup water/sugar, then 1 Cup Jif peanut butter. Used a hand held mixer to make it smooth. Very tasty and much better than Dairy Queen's p.b. topping!

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