PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
VANILLA ICE CREAM WITH MELTED PEANUT BUTTER
Melted peanut butter! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Top two scoops of vanilla ice cream with melted peanut butter.
Nutrition Facts : Calories 519 calories, Fat 40g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 325mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 17g protein.
BOO'S VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGERSNAPS
I won't count this one-it's a dessert, not a meal-but it has three Boo favorites in one dish.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the peanut butter, milk, and honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop the ice cream into dishes, top with peanut butter sauce, and jam the gingersnaps all around the bowl, getting the edges into the ice cream and sauce.
GINGER SNAPS
Steps:
- Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.
BRANDY SNAPS
Originating in the UK, brandy snaps are delicately thin wafer cookies with a signature lacy texture. When rolled and filled with whipped cream, they are the ultimate sweet treat. While the brandy snap is shatteringly crisp, the whipped cream is soft and fluffy and offsets the sugary cookie perfectly. Despite their name, brandy snaps traditionally do not contain any brandy, though we've added a small amount to the whipped cream as a tasty option for adults. Commonly used in British baking recipes, golden syrup is available in some supermarkets and can be found online.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 25 brandy snaps
Number Of Ingredients 10
Steps:
- For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You'll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
- Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
- Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
- Let cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath a brandy snap and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
- Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
- For the filling: When ready to serve, whip the heavy cream, confectioners' sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.
PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)
This tastes just like Friendly's Restaurant peanut butter sauce. Drizzle it over vanilla ice cream and add some reese's pieces for an easy, delicious dessert!
Provided by lgcoffin
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
- Stir in 1/4 teaspoon vanilla extract.
- Cool to room temperature.
Nutrition Facts : Calories 143.6, Fat 9.4, SaturatedFat 4.7, Cholesterol 11.8, Sodium 60.3, Carbohydrate 10.5, Fiber 1.1, Sugar 8.1, Protein 4.3
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
20-SECOND PEANUT BUTTER CHUNK ICE CREAM
Make and share this 20-Second Peanut Butter Chunk Ice Cream recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 6h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
- Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
- ALTERNATIVE FLAVORS:.
- MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
- STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
- CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
- NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.
Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 0.7, Sodium 38.9, Carbohydrate 12.5, Fiber 1.9, Sugar 6.4, Protein 2.4
More about "vanilla ice cream with chunky peanut butter sauce and ginger snaps recipes"
PEANUT BUTTER SWIRL ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (21)Total Time 3 hrs 20 minsCategory DessertCalories 623 per serving
CHUNKY PEANUT BUTTER ICE CREAM | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
VANILLA ICE CREAM RECIPES
From allrecipes.com
PEANUT BUTTER ICE CREAM RECIPE - BROWN EYED BAKER
From browneyedbaker.com
EASY PEANUT BUTTER SAUCE FOR ICE CREAM, PANCAKES, OR …
From bakingmischief.com
BASIC VANILLA ICE CREAM - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
HOMEMADE VANILLA ICE CREAM - EATINGWELL
From eatingwell.com
PEANUT BUTTER ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGER …
From food-recipe.info
PEANUT BUTTER ICE CREAM - NINJA TEST KITCHEN
From ninjatestkitchen.com
COPYCAT FRIENDLY'S PEANUT BUTTER ICE CREAM SAUCE RECIPE
From mashed.com
PEANUT BUTTER AND ICE CREAM PIE | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
BOO'S VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND …
From eatyourbooks.com
EASY PEANUT BUTTER SAUCE RECIPE (4 INGREDIENTS AND 5 MINUTES!)
From mysaucerecipes.com
You'll also love