Chocolate Peanut Butter Sheet Pan Ice Cream Sandwiches Recipes

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CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT



Chocolate Peanut Butter Ice Cream Sandwich Dessert image

Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h20m

Yield 12

Number Of Ingredients 7

9 frozen ice cream sandwiches
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¾ cup JIF® Extra Crunchy Peanut Butter
2 cups heavy cream
1 tablespoon vanilla extract
1 (12 ounce) jar Smucker's® Hot Fudge Topping
Cocktail peanuts

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.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g

PB-CHOCOLATE ICE CREAM SANDWICHES



PB-Chocolate Ice Cream Sandwiches image

Chocolate ice cream sandwiched in cookies made with Betty Crocker™ Super Moist™ cake mix and peanut butter cookie mix gives you a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 6

3 cups chocolate ice cream, softened
1 1/2 cups from 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
1 pouch Betty Crocker™ peanut butter cookie mix
1/2 cup butter, softened
1 egg
1 cup Reese's peanut butter cups miniatures (from 8-oz bag), finely chopped

Steps:

  • Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.
  • Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.

Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving

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