Peanut Ice Cream Recipes

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PEANUT ICE CREAM DELIGHT



Peanut Ice Cream Delight image

A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce...no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 15

1 package (15-1/2 ounces) Oreo cookies, crushed
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened
1-1/2 cups salted peanuts
CARAMEL SAUCE:
1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract
CHOCOLATE SAUCE:
1 can (12 ounces) evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour., For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour., For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool. , Drizzle over dessert. Cover and freeze for 2 hours or until firm.

Nutrition Facts : Calories 772 calories, Fat 48g fat (24g saturated fat), Cholesterol 103mg cholesterol, Sodium 434mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 10g protein.

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup natural smooth peanut butter
1/2 teaspoon vanilla extract

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams

PEANUT BUTTER ICE CREAM PIE I



Peanut Butter Ice Cream Pie I image

For the peanut butter lovers in our family!

Provided by Carolyn

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 7

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
  • Bake crust in preheated oven for 8 minutes. Chill.
  • In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM



To Die For Double Chocolate Peanut Butter Ice Cream image

I couldn't find any recipes for chocolate peanut butter ice cream on this site, so I made one up. This is amazingly delicious--trust me on this. After tasting this, you'll have a difficult time justifying a store bought ice cream purchase. You can leave out the peanut butter and have heavenly double chocolate ice cream, yum! If you like your ice cream on the sweeter side, you can add an additional 1/4 cup to 1/2 cup of sugar. Personally, I think the ice cream is sweet enough with 1/2 cup.

Provided by Sheryl

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Chocolate Ice Cream Recipes

Time 2h35m

Yield 10

Number Of Ingredients 8

2 cups whole milk
1 cup heavy whipping cream
½ cup white sugar
½ cup unsweetened cocoa powder
4 egg yolks
¾ cup semisweet chocolate chips
½ teaspoon vanilla extract
¾ cup peanut butter, or to taste

Steps:

  • Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
  • Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
  • Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
  • Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 27.2 g, Cholesterol 119.4 mg, Fat 26.3 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 11.6 g, Sodium 122.9 mg, Sugar 21 g

PEANUT BUTTER ICE CREAM (NO COOK)



Peanut Butter Ice Cream (No Cook) image

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

Provided by newmama

Categories     Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
2/3 cup sugar (or a little less)
3 cups half-and-half (you can use a combo of milk and heavy cream here too)
1 teaspoon vanilla
1/8 teaspoon salt
Oreo cookies, chopped and fozen
peanut butter cup, chopped and frozen
Reese's pieces

Steps:

  • Beat peanut butter and sugar until smooth.
  • Slowly beat in 1 cup half and half until thoroughly combined.
  • Whisk in 2 cups half and half, vanilla and salt.
  • Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
  • Add mix in's in the last 5 minutes.

HOMEMADE PEANUT BUTTER ICE CREAM



Homemade Peanut Butter Ice Cream 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     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h10m

Yield 10

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, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Provided by Carol Kicinski

Categories     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Wheat/Gluten-Free     Back to School     Backyard BBQ     Frozen Dessert     Birthday     Party     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup peanut butter
1/2 cup sugar
Pinch of kosher or fine sea salt
1 1/2 teaspoons pure vanilla extract
2 cups half-and-half
1 cup heavy whipping cream

Steps:

  • Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
  • Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

CREAMY PEANUT BUTTER ICECREAM



Creamy Peanut Butter Icecream image

Simple to make, Peanut Butter Icecream with white chocolate pieces.

Provided by sailorgirl700

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place peanut butter, condensed milk and skimmed milk into a large jug and mix together until smooth and uniform in colour.
  • Pour into ice cream maker and churn for 20 mins.
  • With 5 mins to go pour in the roughly chopped white chocolate.
  • Either use straight away or pop into suitable container and freeze until required.
  • If frozen remove about 20 mins before you serve to allow to soften a little.

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