Sunnys Quick Pb And J Ice Cream Cookies Recipes

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SUNNY'S CHOCOLATE PB AND J SHAKE



Sunny's Chocolate PB and J Shake image

Provided by Sunny Anderson

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 7

3 cups chocolate ice cream
1/2 cup creamy peanut butter
1/4 cup chocolate or plain milk
Strawberry or raspberry jam, loosened, for serving
Whipped cream, for garnish
Chopped peanuts, for garnish
Maraschino cherries, for garnish

Steps:

  • In a blender, add the ice cream, peanut butter and milk and blend until smooth. Drizzle jam on the inside of 2 glasses. Pour the shake in and top with whipped cream, chopped peanuts, more jam and a cherry.

PB AND J SUNDAE



PB and J Sundae image

Provided by Sunny Anderson

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 8

1 pint vanilla ice cream, softened
1/4 cup strawberry or grape jam
1/4 cup butter
2 slices white bread, crusts removed, sliced into 1/2-inch cubes
3 tablespoons sugar
1/2 cup heavy cream
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter

Steps:

  • Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
  • Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
  • Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.

SUNNY'S EASY PB AND J FROZEN BANANAS



Sunny's Easy PB and J Frozen Bananas image

Provided by Sunny Anderson

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 7

2 bananas, peeled and cut into 4 pieces
1/2 cup strawberry jam
2 cups peanut butter-flavored hardening ice cream sauce, such as Magic Shell
1/4 cup granola, for garnish
1/4 cup chopped salted peanuts, for topping
1/4 cup multi-colored sprinkles, for topping
1/4 cup chocolate sprinkles, for topping

Steps:

  • Line a plate or baking sheet with nonstick aluminum foil. Push an ice pop stick in the center of each piece of banana, but not all the way through to the end. Stir the jam to loosen, then brush it all over each banana. Place the bananas on the lined plate and freeze until solid, about 2 hours.
  • Line another plate with nonstick aluminum foil. Pour the ice cream sauce in a coffee mug or small bowl. Remove the bananas from the freezer and quickly dip each in the ice cream sauce to completely coat. Before the shell forms, place the banana on the newly prepared plate and sprinkle each with one of the toppings. Freeze until solid, 5 to 10 minutes.

SUNNY'S HOLIDAY PB AND J THUMBPRINTS



Sunny's Holiday PB and J Thumbprints image

To give her cookies holiday sparkle, Sunny Anderson rolls them in turbinado sugar, a large-grained sugar with a mild molasses flavor. As the cookies cool, the sugar forms a crisp crackly outer layer on the cookie, too.

Provided by Sunny Anderson

Time 3h45m

Yield 36 thumbprints

Number Of Ingredients 10

1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

Steps:

  • In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
  • Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.

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