Cookie Peanut Ice Cream Pizza Recipes

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ICE CREAM PIZZA

Devil's food cake mix is transformed into a cookie crust and topped with ice cream and your favorite toppings in this ice cream pizza, perfect for parties.

Provided by Julie Hubert

Categories     Dessert Recipes     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h34m

Yield 8

Number Of Ingredients 8



Ice Cream Pizza image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine cake mix, vegetable oil, and egg in a large bowl until well blended; fold in chocolate chips. Spread mixture onto the prepared baking sheet using your fingers, forming into a 9-inch round about 1/4-inch thick. Top with salt.
  • Bake in the preheated oven until cookie crust is set, 14 to 16 minutes. Remove from oven and knock bottom of baking sheet firmly on the counter to flatten any extra air from cookie crust. Cool crust on the baking sheet, at least 30 minutes. Transfer to a large plate or platter.
  • Soften ice cream at room temperature for 20 minutes; transfer to a bowl and beat with an electric mixer until the consistency of soft serve.
  • Spread beaten ice cream over cooled cookie crust with an offset spatula or knife. Transfer to the freezer until firm, about 30 minutes.
  • Slice ice cream "pizza" into 6 to 8 slices and top each slice with walnuts and hot fudge.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 50.7 g, Cholesterol 57.6 mg, Fat 28.1 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 336.8 mg, Sugar 37.7 g

½ (15.25 ounce) package devil's food cake mix
¼ cup vegetable oil
1 egg
½ cup semi-sweet chocolate chips
1 pinch flaked salt
1 quart vanilla ice cream
½ cup chopped walnuts, or more to taste
⅓ cup hot fudge, or more to taste

PEANUTTY ICE CREAM COOKIE CAKE

Ice cream, chocolate and peanuts. What's not to love?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 16

Number Of Ingredients 7



Peanutty Ice Cream Cookie Cake image

Steps:

  • Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
  • In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
  • Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
  • To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 0 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts

COOKIE-PEANUT ICE CREAM PIZZA

Make and share this Cookie-Peanut Ice Cream Pizza recipe from Food.com.

Provided by proudmommy04

Categories     Frozen Desserts

Time 1h44m

Yield 6 serving(s)

Number Of Ingredients 4



Cookie-Peanut Ice Cream Pizza image

Steps:

  • Heat oven to 350. Spray 12 inch pizza pan with cooking spray. Break up cookie dough on to pan. Press dough in bottom and up side of pan to form a crust. Bake 10 to 14 minutes or until lightly golden brown. Cool completely.
  • Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.
  • Drizzle remaning topping over ice cream, heating topping if necessary. Sprinkle with peanuts.
  • Freeze 30 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 946.8, Fat 55.5, SaturatedFat 20.7, Cholesterol 102, Sodium 621.6, Carbohydrate 100.7, Fiber 5.5, Sugar 41.7, Protein 19

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
hot fudge topping
1/2 gallon vanilla ice cream
1 cup salted peanuts

CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.

Provided by Lasheeda Perry

Categories     dessert

Time 1h20m

Yield 6 ice cream sandwiches

Number Of Ingredients 14



Chocolate-Peanut Butter Cookie Ice Cream Sandwiches image

Steps:

  • Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
  • Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
  • Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
  • Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
  • Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
  • Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
  • Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
  • Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
  • Sandwich the cookies with ice cream and serve immediately.

12 tablespoons crunchy peanut butter
1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon coffee extract
1 large egg
1 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1 tablespoon whole milk
1/4 cup mini semisweet chocolate chips
1 teaspoon fleur de sel
1 pint ice cream, slightly softened

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