How To make Peanut Butter Ice Cream Pie with Hot Fudge Sa
PIE:
1 9-inch Graham Cracker Shell
1 qt Vanilla Ice Cream, softened
1 c Frozen Non-Dairy Topping
-thawed 1/2 c Peanut Butter
1/2 c Peanuts, Chopped
1/2 c Whole Peanuts for the top
SAUCE:
6 oz Semi-Sweet Chocolate Chips
3/4 c Evaporated Milk
1/4 c Sugar
*** Pie *** Combine all except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm. *** Sauce *** Combine all ingredients in a heavy sauce pan ov low heat, stirring until melted. Serve warm or cool over the pie. Source: "The Yankee Kitchen" 03-26-93 (#5) [Sheryl]
How To make Peanut Butter Ice Cream Pie with Hot Fudge Sa's Videos
Chocolate Peanut Butter Ice Cream Cake Recipe
Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.
#icecreamcake #chocolatepeanutbuttercake #peanutbuttericecreamcake
To print the recipe check the full recipe on my blog:
Cakeware:
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.
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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.