REESES PEANUT BUTTER ICE CREAM CAKE RECIPES

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HOMEMADE PEANUT BUTTER ICE CREAM RECIPE | ALLRECIPES



Homemade Peanut Butter Ice Cream Recipe | Allrecipes image

The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!

Provided by momtomany

Categories     Ice Cream

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6 peanut butter cups, chopped

Steps:

  • Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
  • Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 339.9 calories, CarbohydrateContent 39.4 g, CholesterolContent 26.9 mg, FatContent 16.6 g, FiberContent 1.1 g, ProteinContent 10.7 g, SaturatedFatContent 6.7 g, SodiumContent 189.4 mg, SugarContent 37.2 g

PEANUT BUTTER PIE RECIPE | MYRECIPES



Peanut Butter Pie Recipe | MyRecipes image

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two peanut butter pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

Provided by Mary Frances Noveh, River Ridge, Louisiana

Yield 20 servings (serving size: 1 wedge and 1 teaspoon syrup)

Number Of Ingredients 7

1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup

Steps:

  • Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 45.8 g, CholesterolContent 11 mg, FatContent 10 g, FiberContent 1 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 252 mg

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