FROZEN PEANUT-BUTTER CHOCOLATE SANDWICHES
Create your very own ice-cream sandwiches, the perfect dessert for a summertime party.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Spread peanut-butter and chocolate creams between your favorite wafer cookies, graham crackers, or shortbread, then freeze until firm.
FROZEN PEANUT BUTTER BITES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 20 bites
Number Of Ingredients 4
Steps:
- Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
- Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
- With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.
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.
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT
Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
- Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
- Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g
FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)
if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.
Provided by Deantini
Categories Pie
Time 2h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
- Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
- Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
- Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
- (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1
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