CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE
Enjoy a slice of Chocolate-Peanut Butter Ice Cream Cake after dinner. This Chocolate-Peanut Butter Ice Cream Cake is sure to sweeten up your day!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
- Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
- Freeze 4 hours or until firm. Top with nuts before serving.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES
This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 ice cream sandwiches
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
- Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
- Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.
CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.
Provided by Lasheeda Perry
Categories dessert
Time 1h20m
Yield 6 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
- Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
- Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
- Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
- Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
- Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
- Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
- Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
- Sandwich the cookies with ice cream and serve immediately.
PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE
What's not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy peanut butter cup ice cream is a cinch to put together. Peanut butter ice cream cake is great to have on hand for unexpected guests this summer! -Dana Southwick, Manton, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.
Nutrition Facts :
HOT FUDGE ICE CREAM BAR DESSERT
This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.
Provided by JONAR
Categories Desserts Frozen Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 5
Steps:
- Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
- Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
GLUTEN-FREE ICE CREAM SANDWICHES
These chilly gluten-free ice cream sandwiches are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain...but you won't want to miss out on the ice cream! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter, sugar and vanilla. Beat in egg. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely., Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in wax wrap. Freeze for 3 hours or until firm.
Nutrition Facts : Calories 325 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
More about "chocolate peanut butter ice cream sandwich dessert recipes"
BEST CHOCOLATE–PEANUT BUTTER ICE CREAM …
From thepioneerwoman.com
Servings 6Estimated Reading Time 2 minsCategory Fourth of July, DessertTotal Time 7 hrs
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES
From tasteofhome.com
PEANUT BUTTER ICE CREAM SANDWICH CAKE
From kitchengidget.com
40 CHOCOLATE PEANUT BUTTER DESSERTS
From allrecipes.com
CHOCOLATE PEANUT BUTTER ICE CREAM BAR …
From seededatthetable.com
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES – GIADZY
From giadzy.com
Servings 14Category DessertAuthor Giada De LaurentiisTotal Time 30 mins
23 EASY BEST PEANUT BUTTER DESSERTS - PEANUT BUTTER …
From thepioneerwoman.com
EASY NO BAKE PEANUT BUTTER CHEESECAKE RECIPE (8 INGREDIENTS!)
From savoryexperiments.com
VEGAN PEANUT BUTTER CAKE WITH CHOCOLATE GANACHE
From bestofvegan.com
PEANUT BUTTER FROSTING - SMELLS LIKE HOME
From smells-like-home.com
QUICK + EASY PEANUT BUTTER ICE CREAM SANDWICH CAKE
From itsalwaysautumn.com
PEANUT BUTTER CHOCOLATE ICE CREAM CAKE RECIPE | LAND O’LAKES
From landolakes.com
PEANUT BUTTER ICE CREAM TACOS - MORE.CTV.CA
From more.ctv.ca
60 DECADENT CHOCOLATE DESSERTS - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE PEANUT BUTTER ICE CREAM CAKE - MOM ON TIMEOUT
From momontimeout.com
CHOCOLATE-PEANUT ICE CREAM CAKE - BETTER HOMES & GARDENS
From bhg.com
NO-BAKE CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES - RECIPES ...
From pamperedchef.com
CHOCOLATE PEANUT BUTTER ICEBOX CAKE - ONCE UPON A CHEF
From onceuponachef.com
GLUTEN-FREE DISNEYLAND CHOCOLATE PEANUT BUTTER SANDWICH
From wholefoodfor7.com
ICE CREAM SANDWICH CAKE - AMANDA'S COOKIN' - ICE CREAM RECIPES
From amandascookin.com
CHOCOLATE PEANUT BUTTER ICE CREAM SLICE CAKE
From lovelylittlekitchen.com
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES - A LATTE FOOD
From alattefood.com
CHOCOLATE PEANUT BUTTER BROWNIE ICE CREAM SANDWICHES
From ilovepeanutbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love