EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE
Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!
Provided by Ellen Bancroft Ziegler
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 3h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
- Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
- Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
- Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
- Frost cake with chocolate frosting and top with remaining peanut butter cups.
Nutrition Facts : Calories 1197.6 calories, Carbohydrate 171.1 g, Cholesterol 143.5 mg, Fat 55.5 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 25.9 g, Sodium 749.9 mg, Sugar 121.5 g
PEANUT BUTTER CUP ICE CREAM
Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!
Provided by LoveTo Bake
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 35.4 g, Cholesterol 88.9 mg, Fat 22.9 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 228.9 mg, Sugar 31.3 g
PEANUT BUTTER CUP COOKIE ICE CREAM PIE
Number Of Ingredients 6
Steps:
- 1. Place large mixing bowl in freezer.2. In small bowl stir together peanut butter and honey. Set aside. Coarsely chop cookies.3. In chilled bowl combine ice cream, peanut butter mixture and cookies. Beat on low speed of electric mixer until combined. Spread half of ice cream mixture in crust.4. Drizzle with ice cream topping. Carefully spread remaining ice cream mixture on top. Freeze at least 3 hours or until firm.5. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER CUP AND PRETZEL ICE CREAM CAKE
Ice cream, peanut butter cups, pretzels and chocolate sauce - all your favorite things in one delectable dessert. Make some peanut butter cup and pretzel ice cream cake today!
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Line a loaf pan with either plastic wrap or parchment paper. Use enough so that it hangs over the sides by a few inches.
- Press half of ice cream into the bottom of the pan. Scatter half the peanut butter cups over the ice cream. Press the remaining ice cream on top, and scatter the remaining peanut butter cups on top along with the pretzels. Press down slightly so they adhere to the ice cream.
- Put the loaf pan into the back of your freezer (where it is coldest) and freeze for at least 6 hours until it is firm (and up to overnight).
- Remove from the freezer and using the overhang of the wrap or paper, carefully lift it out of the pan. Peel the wrap off and transfer to a serving platter.
- Drizzle with chocolate sauce. Cut into slices and serve at once.
PEANUT BUTTER CUP ICE CREAM CONES
We dipped cones of peanut butter ice cream in melted peanut butter and chocolate chips and topped with crushed peanuts for an extra peanut-chocolaty frozen delight.
Provided by Deborah Harroun
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
- Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
- In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
- Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.
Nutrition Facts : ServingSize 1 Serving
BEN & JERRY'S PEANUT BUTTER CUP ICE CREAM HOMEMADE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Whisk the eggs until light and frothy. Add the sugar slowly, whisking constantly to incorporate. Add the whipping cream and milk and whisk until smooth. Pour 1 cup of the mixture into a separate bowl and add the peanut butter to that bowl. Mix well and pour peanut butter mixture into the cream mixture. Whisk in until fully incorporated. Mix in your ice cream maker as per the manufacturer's instructions. Two minutes before the ice cream is due to be done add the peanut butter cup pieces. Pour into a tupperware or similar container and freeze until hard (it should take about 5-6 hours).
PEANUT BUTTER CUP ICE CREAM
Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.
Provided by Galley Wench
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
- Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan.
- Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
- Stir in peanut butter until well blended.
- Remove from heat pour into a medium size bowl.
- Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
- Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
- Add the vanilla extract and stir well.
- Freeze the custard following the manufacturer's instructions.
- Once custard begins to freeze add chopped peanut butter cups.
- Churn until the mixture resembles soft-serve ice cream.
- Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).
Nutrition Facts : Calories 3785.9, Fat 292, SaturatedFat 122.1, Cholesterol 1364.8, Sodium 1499.5, Carbohydrate 230.2, Fiber 15.5, Sugar 194.5, Protein 94.6
YUMMY PEANUT BUTTER CUP ICE CREAM
Easy and yummy, this creamy peanut butter ice cream is mixed with chopped peanut butter cups.
Provided by Chloe Marie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
- Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
- Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.3 g, Cholesterol 146.9 mg, Fat 24.3 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 11.1 g, Sodium 130.8 mg, Sugar 24.7 g
PEANUT BUTTER CUP ICE CREAM
Peanut Butter Cup Ice Cream combines creamy peanut butter, sugar, cream, milk, and Peanut Butter Cups to make a delicious ice cream treat!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Beat the peanut butter, sugar, milk and vanilla with a mixer or immersion blender until blended and creamy, about 5 minutes.
- Add cream, blending until combined.
- Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
- When the ice cream is almost completely set, add the mix-ins.
- For firmer ice cream, transfer ice cream to a freezer-safe container and freeze for 4 to 6 hours.
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