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.
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Peanut Butter & Chocolate Ice Cream Recipe - Gemma's Bigger Bolder Baking
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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.
Reese's Cup Ice Cream Cake l Don's Kitchen
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Ingredients
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20-30 Oreos
6 Cups Ice Cream
1 Cup Hot Fudge
15 Ounces Reese's Cups
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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.