How To make Peanut Butter Swirl Ice Cream Cake
1/2 gal vanilla ice cream
24 cream-filled chocolate sandwich cookies
5 tbsp butter -- melted
29 chocolate-dipped wafer cookies
2/3 c peanut butter (not reduced fat)
1/4 c honey
2 tbsp vegetable oil
1/2 c bottled hot fudge sauce
Remove ice cream from freezer 30 minutes before using. Place chocolate sandwich cookies in food processor. Whirl until crumbed. Add butter. Whirl until combined.
Stand wafer cookies around inside edge of 9-inch springform pan. Reserve 3/4 cup of chocolate crumb mixture. Spoon remaiing crumb mixture into pan; press evenly over bottom.
Stir peanut butter, honey and oil in small dish until blended. Place softened ice cream in large bowl. Drizzle about half of peanut butter mixture onto ice cream; fold together to swirl.
Spoon half of the ice cream mixture into the prepared pan; spread level. Sprinkle evenly with remaining chocolate cookie crumb mixture, pressing mixture down with back of spoon.
Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze until cake is solid, at least 6 hours or overnight.
To serve, stir fudge sauce in glass measure to loosen, but do not warm. Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a knife. Let stand for 10 minutes.
Slice cake into wedges.
How To make Peanut Butter Swirl Ice Cream Cake's Videos
Peanut Butter Ice Cream Topping
PEANUT BUTTER ICE CREAM TOPPING // CRAZYFORCRUST.COM
When it's a million degrees outside there isn't anything better than a big bowl of ice cream. This easy Peanut Butter Ice Cream Topping is the perfect addition to your summer sundaes!
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
365 Everyday Value Almondmilk: Berry Chantilly Cake & Chocolate Chip Peanut Butter Swirl
This is a taste test/review of the 365 Everyday Value (Whole Foods brand) Almondmilk Non-Dairy Frozen Dessert in two varieties including Berry Chantilly Cake and Chocolate Chip Peanut Butter Swirl. They were $4.99 each. They are gluten free, dairy free and vegan.
* Berry Chantilly Cake 2/3 cup (108g) = 210 calories
* Chocolate Chip Peanut Butter Swirl 2/3 cup (108g) = 270 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Double Peanut Butter Ice Cream Recipe
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what toppings you'd put on this ice cream.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
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July is National Ice Cream Month! Celebrate by making this super easy and super tasty treat! Our recipe uses only four ingredients and there’s no cooking required. Take your summer up a notch and make this peanut butter ice cream combined with chopped roasted peanuts.
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ALLISON PECCA, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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HOW TO MAKE NUTELLA PEANUT BUTTER ICE CREAM: No ice cream maker recipe
This ice cream is creamy and sweet, with delicious gooey swirls of nutella and peanut butter. It's sooo good! All ingredients are listed at the end of the video.
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