Chocolate Ice Cream With Peanut Butter
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Peanut butter and honeycomb ice-cream
- 1 1/2 cups vanilla ice-cream, softened
- 2 x 50g chocolate honeycomb bars, chopped
- 1/4 cup crunchy peanut butter
- 1 1/2 cups chocolate ice-cream
- Step 1Line 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan with plastic wrap.
- Step 2Place vanilla ice-cream and three-quarters of the honeycomb in a large bowl. Stir to combine. Divide ice-cream mixture between prepared pan holes. Smooth tops. Freeze for 1 hour or until firm.
- Step 3Soften chocolate ice-cream. Place peanut butter in a large bowl. Stir to soften. Add half the chocolate ice-cream. Stir to combine. Add remaining chocolate ice-cream. Stir to combine. Spoon over vanilla ice-cream mixture. Smooth top. Cover and freeze overnight or until firm.
- Step 4Remove ice-creams from pan holes. Discard plastic wrap. Serve ice-creams topped with remaining honeycomb.
Banana choc and peanut butter ice cream terrine
- 1 litre vanilla ice cream
- 200g chopped banana (2 small bananas)
- 1/4 lemon, juiced
- 500ml chocolate ice cream
- 1/4 cup (70g) crunchy peanut butter
- 5 Double Delight Oreo biscuits (Peanut Butter 'n' Chocolate Creme)
- Step 1Line a 21cm x 11cm loaf pan with plastic wrap, allowing extra to hang over the sides. Place half of the vanilla ice cream into a bowl. Allow to soften slightly. Blend the banana and lemon juice until pureed. Fold through the ice cream until well combined. Spread into the base of the pan. Freeze for 1 hour or until firm.
- Step 2Place the chocolate ice cream in a bowl. Allow to soften slightly. Swirl the peanut butter through the ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
- Step 3Place the remaining vanilla ice cream in a bowl. Allow to soften slightly. Use your hands to roughly crush the biscuits into the bowl. Fold the biscuits through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.
- Step 4To serve, invert onto a chopping board or serving platter. Remove the plastic wrap and cut into slices to serve.
Peanut butter rocky road ice-cream cake
- 2 x 137g packets Oreo cookies
- 80g butter, melted, cooled
- 3 x 500ml tubs peanut butter ice-cream
- 1 cup mini white marshmallows
- 1 cup frozen pitted cherries, quartered
- 2 tablespoons desiccated coconut, toasted, cooled
- 2 x 46g Picnic bars, sliced diagonally
- 1/2 cup salted caramel topping
- Step 1Grease a 6.5cm-deep, 10.5cm x 20cm (base) and 13cm x 23cm (top) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Step 2Place cookies in a food processor. Process until fine crumbs. Add melted butter. Process until combined. Press 1/3 of the mixture into base of prepared pan. Freeze for 10 minutes or until firm.
- Step 3Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes to soften (ice-cream should not be melted). Add marshmallows, cherries and ½ the coconut. Fold to combine. Spoon ½ the ice-cream mixture into pan. Level top with a spatula. Sprinkle with 1/2 the remaining cookie crumbs. Press gently to compact. Top with remaining ice-cream mixture. Level top with spatula. Gently press remaining cookie crumbs on top. Cover with plastic wrap. Freeze for 6 hours or until firm.
- Step 4Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Top with Picnic bar. Drizzle with topping. Serve immediately.
Peanut butter ice-cream pie
- 250g packet chocolate chip cookies (see note)
- 2 tablespoons unsalted peanuts
- 50g butter, melted
- 1 litre chocolate ice-cream, softened
- 2/3 cup crunchy peanut butter
Chocolate fudge sauce
- 200g dark chocolate, chopped
- 1/2 cup pure cream
- 20g butter
- Step 1Preheat oven to 180°C/160°C fan-forced. Process biscuits and peanuts until mixture resembles fine breadcrumbs. Add butter. Process to combine.
- Step 2Press mixture over base and side of a 3.5cm-deep, 24cm (base) loose-based round flan tin. Bake for 10 minutes or until base is light golden. Cool.
- Step 3Combine ice-cream and peanut butter in a large bowl. Pour into prepared tin. Freeze until firm.
- Step 4Make sauce Place chocolate, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Serve pie with sauce.
Peanut and choc chip cookie cake
- 125g butter
- 1/2 cup (140g) crunchy peanut butter
- 1/2 cup (110g) caster sugar
- 1/2 cup (110g) brown sugar
- 1 Coles Australian Free Range Egg
- 1 tsp vanilla bean paste
- 1 1/2 cups (225g) plain flour
- 1 tsp baking powder
- 1/2 cup (95g) dark choc chips
- 1/2 cup (95g) milk choc chips
- 1/2 cup (95g) white choc chips
- 1/4 cup (35g) salted roasted peanuts
- Chocolate and vanilla ice cream, to serve
- Chocolate topping, to serve
- Step 1Line a slow cooker with 3 layers of baking paper, allowing the sides to overhang.
- Step 2Use an electric mixer to beat the butter, peanut butter and combined sugar in a bowl until pale and creamy. Add egg and vanilla. Beat to combine.
- Step 3Add the flour and baking powder to the butter mixture. Stir with a wooden spoon until well combined. Stir in half the combined choc chips.
- Step 4Press the mixture evenly over the base of the prepared slow cooker. Sprinkle over the remaining combined choc chips with the peanuts.
- Step 5Cover and cook for 21/2-3 hours on low or until the edge of the cake is cooked through. Uncover and cook for a further 30 mins on low or until the cake is set. Turn slow cooker off. Leave the cake in slow cooker to cool slightly.
- Step 6Use the paper to transfer the cookie cake to a serving board. Cut into slices. Serve warm with the ice cream and chocolate topping.
Peanut butter-filled ice-cream balls
- 1/4 cup whipped peanut butter
- 1 1/2 tablespoons granulated nuts (see note)
- 1 litre vanilla ice-cream
- 1/3 cup chocolate Ice Magic
- 4 waffle ice-cream cones
- Step 1Place a baking tray lined with baking paper in the freezer. Combine whipped peanut butter and 2 teaspoons nuts in a bowl. Spoon peanut butter mixture into a snap-lock bag. Snip off 1 corner.
- Step 2Remove baking tray from freezer. Working quickly, use an ice-cream scoop to scoop 1 ice-cream ball. Leaving ice-cream ball in scoop, press the end of a wooden spoon into ball until 2cm deep. Pipe peanut butter into hole until 3/4 full. Carefully shape ice- cream back over the hole to enclose filling. Place scoop on prepared tray. Drizzle with Ice Magic. Sprinkle with a little of the remaining granulated nuts. Return to freezer.
- Step 3Repeat with remaining ice-cream, peanut butter, Ice Magic and nuts to make a total of 8 scoops. Freeze for 5 minutes or until Ice Magic has set.
- Step 4Place 2 scoops of ice-cream into each cone. Serve immediately.