owl and stir in the butter.
Pour the crumbs into
Blend well.
Finish filling freezer with milk.
Mix well and freeze.
For chocolate peanut butter ice cream; use chocolate milk.
whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved
Mix eggs with sugar; add milk, peanut butter and cream, blending well.
Vanilla flavoring may be added if desired.
Add milk/water to fill line of 4-quart churn.
Combine Oreos and butter and mix well.
Press into pie dish to form a crust going 3/4 of the way up the sides.
Mix ice cream, peanut butter & vanilla until well blended and smooth.
Pour into crust.
Freeze for a few hours (until frozen).
Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
llow to boil.
Stir peanut butter into hot fudge until smooth
In a saucepan, combine milk, sugar, flour and salt.
Cook, stirring, on med.
heat until slightly thickened (approximately 15 min.).
Stir a few tablespoons of the hot milk mixture into the beaten eggs.
Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
Remove from heat.
Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
Then stir peanut butter into milk mixture.
Cool.
Add vanilla and light cream to milk mixture.
Churn-freeze.
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat; stir in vanilla. Serve warm.
Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
For Peanut Butter Patties.
Stir together the peanut butter and sugar in a small
Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and
Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Stir whole milk, heavy cream, sugar, and cocoa powder together
Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
Stir in the Cool Whip until well blended.
Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
Take out about 10 minutes before serving for easier slicing. Enjoy!
Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat.
Beat sugar into eggs in a separate bowl.
Stir hot chocolate/milk mixture into eggs.
Add cream and vanilla extract.
Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
Once mixed, stir into rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
I used all-natural peanut butter (100% ground peanuts).
Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Prepare crust.
Cool.
Press half of softened ice cream into crust.
In small bowl, stir corn syrup and peanut butter until blended.
Pour half of mixture over ice cream.
Sprinkle with half of peanuts, repeating layering.
Freeze until firm, about 5 hours. Let pie stand at room temperature for 5 minutes for easy cutting.
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
urner.
Place the chocolate peanut butter in a small bowl and
ou are using an electric ice cream maker with a removeable chamber
Combine ice cream, Cool Whip, peanut butter and half of chopped peanuts.
Mix thoroughly.
Spoon into pie shell.
Top with rest of peanuts.
Sprinkle chocolate syrup over the top of the pie and freeze.