Best Black And White Peanut Ice Cream Bar Recipes

PEANUT BUTTER ICE CREAM PIE I

Peanut Butter Ice Cream Pie I image

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

Ingredients

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

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

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Black and White Brownie Ice Cream Cake image

Provided by Giada De Laurentiis

Categories dessert

Time 7h10m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
One 18.2-ounce box dark chocolate fudge brownie mix, such as Duncan Hines
2 eggs, at room temperature
1/3 cup hazelnut liqueur
1/3 cup vegetable oil
1/2 teaspoon almond extract
1 pint vanilla ice cream
1 pint chocolate-chocolate chip ice cream
1 tablespoon confectioners' sugar, optional
14 mini candy canes, optional

Steps:

Preheat the oven to 350 degrees F.
Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.