Peanutty Ice Cream Cookie Cake Recipes

PEANUTTY ICE CREAM COOKIE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
• In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
• Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
• To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

COOKIE ICE CREAM CAKE

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

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.

ICE BOX CAFE PEANUT BUTTER ICE CREAM 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.

PEANUTTY ICE CREAM PIE

Steps:

• Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
• In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
• Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.

CHOCOLATE PEANUT BUTTER ICEBOX CAKE

Steps:

• Bake cookies as directed on pouch. Cool completely.
• In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
• Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
• In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
• Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

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.