PEANUT BUTTER ICE CREAM SANDWICH RECIPES
GIANT PEANUT BUTTER ICE CREAM SANDWICH RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
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, FatContent 44g fat (18g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 554mg sodium, CarbohydrateContent 56g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 15g protein.
PEANUT BUTTER ICE CREAM SANDWICHES RECIPE: HOW TO MAKE IT
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
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
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, FatContent 20g fat (10g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 49g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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- Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for 45 minutes; serve.
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These sweet little six-ingredient treats are a hand-held take on peanut butter pie, and they couldn’t be easier to make. The filling mixture—a combination of cream cheese, sugar, peanut butter, salt, and whipped topping—is light, fluffy, and full of rich peanut butter flavor. They are sandwiched between two thin chocolate wafers for a wonderful treat that’s ideal for warm weather (or any time of the year). The hardest part will be waiting for them to firm up in the freezer. Stir some mini chocolate chips or peanut butter chips into the peanut butter mixture for an extra dose of decadence.
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Total Time 310 minutes
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Total Time 310 minutes
Category Dessert
Calories 59 kcal per serving
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