How To make Peanut Butter Ice Cream Pie with Hot Fudge Sa

Peanut Butter & Chocolate Ice Cream Recipe - Gemma's Bigger Bolder Baking

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FULL RECIPE AVAILABLE BELOW
Peanut Butter & Chocolate Ice Cream Recipe

INGREDIENTS FOR PEANUT BUTTER & CHOCOLATE FLAVOR
2 cups (16oz/450 ml) of my Ice cream base
½ Cup (6oz/180g) Peanut butter ( I used Chunky)
¼ Cup (4oz/115g) melted and cooled Chocolate

INGREDIENTS FOR ICE CREAM BASE (~6 cups)
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)

ICE CREAM BASE METHOD
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

MAKING THE PEANUT BUTTER & CHOCOLATE FLAVOR
1. Combine the peanut butter and Ice cream base together. Drizzle in the cooled melted chocolate. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

Hot Fudge Ice Cream Bar Dessert

A decadent layered frozen dessert of ice cream sandwiches, whipped topping, peanuts and peanut butter chocolate sauce.
Homemade Strawberry Rhubarb Pie -

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*Recipe from Allrecipes.com November 2005*

Peanut Butter Oreo Ice Cream Pie - No-Churn Ice Cream

Serene Cuisine


MAKES 8 SERVINGS

FOR THE OREO COOKIE
CRUST
⅔ cup (142 grams)
butter, melted
2 cups (170 grams/
26 cookies) Oreo cookie
crumbs (see Note)

FOR THE FILLING
1 cup (225 milliliters)
heavy cream
¾ cup (213 grams)
sweetened condensed
milk, cold (refrigerate
for at least 3 hours or
preferably overnight)
1 teaspoon pure vanilla
extract
'⅓ cup (43 grams)
salted roasted peanuts,
chopped, plus more
for serving
⅓ cup (71 grams)
smooth peanut butter
1 recipe Hot Fudge


1- To make the crust: Grease a 9-inch round cake pan and
line it with two layers of plastic wrap (this will make it
easy to remove the pie from the pan once it's frozen)
2- In a medium bowl, stir together the melted butter and the
cookie crumbs until the mixture has the texture of wet
sand. Transfer the crumb mixture to the prepared pan and
use your fingertips to press it over the bottom and up the
sides of the pan. Refrigerate for 30 minutes to set.
3- To make the filling: Using a stand mixer fitted with the
whisk attachment, or a handheld electric mixer, whip the
cream on medium-high speed until soft peaks form.
4- Pour in the condensed milk and vanilla and whip until your
mixture is thick and forms stiff peaks.
5 By hand, stir in the peanuts and then the peanut butter.
6- Pour the filling into the prepared crust and smooth out the
surface with a spatula. Freeze for at least 5 hours before
serving. (The pie will keep in the freezer, covered, for up
to 6 weeks.)
7- Gut into big slices, pour on some hot fudge sauce, and
sprinkle with peanuts.

Easy Peanut Butter Ice Cream Cake Recipe

Creamy peanut butter, rich fudge and sweet caramel drizzled between chocolaty Blue Ribbon Classics Ice Cream Sandwiches, topped with fluffy whipped cream... your taste buds will love this no-worry crowd-pleasing dessert. YUM!

All About Patty's Peanut Butter Hot Fudge Sauce

The story behind Sundaes Best peanut butter hot fudge sauce with recipe suggestions.

How to Make a Homemade Peanut Butter Ice Cream Sauce : Diverse Recipes

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There really are few treats tastier than delicious homemade peanut butter ice cream sauce. Make a homemade peanut butter ice cream sauce with help from a restaurant marketing professional in this free video clip.

Expert: Terri Henry
Contact: terrihenrymarketing.com
Bio: Terri Henry is the author of Biscotti, Bars and Brownies! (Crossing Press, 1997), and owns her own marketing firm that assists in restaurant marketing initiatives.
Filmmaker: John Palacio

Series Description: You'd be surprised by just how many diverse and versatile recipes that you can make right in your very own home, any night of the week. Learn how to start experimenting with some deliciously diverse recipes with help from a restaurant marketing professional in this free video series.