Chocolate Peanut Butter Ice Cream Dessert

DessertIt’s summertime!

The days are longer.

The temperatures are higher and my days are busier!

It sounds like the perfect time to make a yummy ice cream dessert!

This recipe was the inspiration for two of our family favorites, Chocolate Strawberry Ice Cream Dessert and Chocolate Ice Cream Dessert.  Both of which we’ve enjoyed often.

But would you believe that we have never made the original?!

It was past time to try it.

And it was delicious!

Chocolate Peanut Butter Ice Cream Dessert

1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.

3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.

Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.

Spread half of the ice cream over the crust and freeze for 1 hour.

(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.

Spread over the ice cream and freeze for 1 hour or until firm.

Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.

Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.

Cut into pieces with a serrated knife.  It should yield 10-12 large slices, or 15 smaller ones.


I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Fruit Cups

Chocolate Fruit Cups Are you looking for a sweet idea to add to your Valentine’s celebration?

These little yummy little chocolate cups are an easy – but very fancy treat!

They are just sweet enough to compliment fruit, but could also hold some decadent chocolate mousse or rich creamy ice cream.

Dagmar whipped these up in just a few minutes – then put the dough in the fridge until she needed it.

The possibilities for fillings are endless – especially for Valentine’s Day! You could try whipped cream and strawberries, or a medley of berries with a drizzle of chocolate on top.

Chocolate Fruit Cups

2/3 cup (10 2/3 tablespoons) cold butter, cut in pieces
1/3 cup dark brown sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cup flour
1 egg white

Combine the butter, brown sugar and cocoa over low heat. When the butter is melted, remove from the heat. Slowly sift the flour and cocoa over the butter mixture.

Stir. Add just enough egg white to bind the mixture.

Gather into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.

Grease 8 – 3 inch tartlet pans (we used muffin tins). Roll the dough out between two pieces of waxed paper. Cut out 8 rounds using a 4-inch round cookie cutter (we used one with a fluted edge to make them extra fancy!)

Put the dough in the tarlet pans and prick the bottoms.

Refrigerate for 15 minutes while you preheat the oven to 350 degrees.

Bake until firm, 20-25 minutes.

Cool, then remove from the pans.

Fill with whipped cream, or ice cream, or fruit!

We used a cream cheese and Cool Whip combination and topped with fruit.