PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
PEANUT BUTTER ICE CREAM
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.
Provided by Carol Kicinski
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Wheat/Gluten-Free Back to School Backyard BBQ Frozen Dessert Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
- Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™
A frozen dessert for all the peanut lovers in the world.
Provided by Allrecipes Member
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
- PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
- BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
- SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
- BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
- THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.2 g, Cholesterol 14.5 mg, Fat 14.1 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 106.3 mg, Sugar 11.9 g
PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™
A frozen dessert for all the peanut lovers in the world.
Provided by Allrecipes Member
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
- PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
- BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
- SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
- BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
- THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.2 g, Cholesterol 14.5 mg, Fat 14.1 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 106.3 mg, Sugar 11.9 g
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
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