Best 13 Chocolate Peanut Butter Ice Cream Recipes

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.

CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
• Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
• Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.

CHOCOLATE PEANUT BUTTER ICE CREAM PIE

Steps:

• Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
• Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
• Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
• Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.

PEANUT BUTTER CHOCOLATE RIPPLE ICE CREAM

Steps:

• In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
• Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.

PEANUT BUTTER ICE CREAM WITH A HARD CHOCOLATE SHELL

Steps:

• In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds. In a bowl, fold together peanut butter and whipped topping until swirled. Cover and freeze until solid, 4 to 6 hours. In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature. Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.

KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT

Steps:

• For the crust; in a bowl combine all crust ingredients together until well blended.
• Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
• Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
• In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
• Return to the freezer until firm.
• When the pie is completely frozen drizzle the magic shell on top.
• Return to freezer until ready to use.

CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE RECIPE - (4.5/5)

Steps:

• Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 minutes. Stir in 1 cup COOL WHIP. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches. Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert. Freeze 4 hours or until firm. Top with nuts before serving.

CHOCOLATE PEANUT BUTTER ICE CREAM PIE

Steps:

• Directions: PREHEAT oven to 350° F. Grease 9-inch pie plate. PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate. BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack. SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight. BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies. THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

FLOURLESS CHOCOLATE CAKE WITH PEANUT BUTTER ICE CREAM

Steps:

• In a large heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; stir in peanut butter until blended. Place in ice water and stir for 2 minutes. Stir in cream and vanilla. Refrigerate for several hours or overnight., Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions., For cake, let egg whites stand at room temperature for 30 minutes. In a small heavy saucepan, melt chocolate and butter over medium-low heat. Remove from the heat; whisk in egg yolks., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high until stiff glossy peaks form and sugar is dissolved. Fold into chocolate mixture., Transfer to a greased and floured 13x9-in. baking pan. Bake at 325° until set, 20-25 minutes. Cool completely., Meanwhile, for sauce, in a small bowl, whisk egg yolks and sugar. In a small saucepan, heat heavy cream and espresso powder until bubbles form around the sides of pan. Whisk a small amount into yolk mixture. Return all to pan, whisking constantly. Cook until thickened. Remove from the heat; stir in liqueur. Refrigerate until serving., Serve cake with ice cream and sauce. Garnish servings with chopped chocolate.