Chocolate Peanut Butter Ice Cream Cake Mom On Timeout

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Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes.

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3. In a large mixing bowl, combine the softened chocolate ice cream and about 1 cup of peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Top evenly with chocolate fudge sauce. Cover and freeze 30 minutes to 1 hour.

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Spread the ice cream over the crust. Done with that. Step 3: freeze. Step 4: make the "magic shell". Mix melted chocolate with coconut oil until smooth. You now have a "magic shell". Pour the "magic shell" over the cream cake and top with peanuts. The shell will harden and the peanuts with be secured into place.

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In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth. Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth.

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To make the cake. Preheat oven to 350°F (176°C) and prepare an 8 inch round cake pan (or springform pan) with parchment paper in the bottom and non stick spray around the sides. In a large mixing bowl, cream sugars, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

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In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of a 8.5 inch or 9 inch springform pan. Freeze for 30 minutes. Take the pan out of the freezer. Let the chocolate ice cream sit at room temperature for 5-10 minutes.

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Preheat the oven to 350°F. Line the bottom of an 8-inch (20-cm) cake pan with parchment paper and grease the sides. In a large mixer bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the hot coffee, milk, vegetable oil and vanilla extract.

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Day 1: Make peanut butter crust and press into springform pan. Pop in freezer for 30 minutes. Spread on layer of hot fudge topping and top with Reese's. Freeze for 1 hour. Spread slightly softened ice cream on top of hot fudge/Reese's layer, and freeze for AT LEAST 1 hour. You want it to be pretty firm.

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In a microwave safe bowl, combine peanut butter and karo syrup. Microwave for 20 seconds, stir, return to microwave for 15 seconds and stir until thoroughly combined. Remove cake from freezer. Spread an even layer of cookie crumbs over ice cream. Drizzle chocolate fudge sauce evenly over cookie crumbs and drizzle peanut butter sauce over fudge.

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Combine ice cream and peanut butter in medium bowl using hand mixer until just combined (some peanut butter swirls are okay). Spread on top of cookie crumb layer. Cover; freeze 8 hours or overnight until ice cream is set. STEP 6. Remove cake from freezer; let stand 20 minutes at room temperature. Sprinkle with peanut butter chocolate cups.

Peanut ButterChocolate Ice Cream Torte Recipe How to Make It

Chocolate Cake. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray. Line the bottom of each pan with parchment paper, this makes for easy cake removal. Spray pans again and dust pans with flour. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.

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Add in 1 can condensed milk, vanilla and peanut butter, and beat until fully combined. Set aside. In a medium bowl, mix together the butter, cocoa powder, 1 can condensed milk, water, and 1 teaspoon vanilla until fully combined. Pour into a 10 inch springform pan or a 7×11 baking dish. (I have used both, and they are both great.

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Set about 1/2 cup of cookie crumbs aside. Stir the melted butter into the remaining crumbs. Press into the bottom of a deep 9×13" pan to form a crust. ¼ cup unsalted butter. Scoop the softened chocolate ice cream over the crust and spread to form an even layer. Freeze for at least 2 hours.

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Freeze for 5-10 minutes or until firm. Lightly mix vanilla ice cream with ¼ cup of chocolate ganache. Spread over prepared crust. Cut a handful of Reese's mini peanut butter cups in half and sprinkle over vanilla chocolate layer. Lightly crush a handful of Oreo's and sprinkle over vanilla chocolate layer.

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This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities. For this recipe, you can use a 9-inch (23m) springform pan or.

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Spread over the prepared crust. Top first layer with chopped peanut butter cups and place pan in freezer until set, about 30 minutes. Meanwhile, take the second half of the ice cream out and let sit at room temperature to soften. When soft, mix again until spreadable. Add second layer of ice cream on top of peanut butter cups and spread into an.