Ice Cream Cake Peanut Butter Sundae Recipes

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.

Steps:

• let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
• Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
• Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
• Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
• Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
• ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.