Best 3 Mini Peanut Butter Crunch Ice Cream Cakes Recipes
**Indulge in a Symphony of Flavors: Mini Peanut Butter Crunch Ice Cream Cakes**
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. These mini peanut butter crunch ice cream cakes are a delightful treat that combines the irresistible flavors of peanut butter, chocolate, and ice cream into a symphony of pure bliss. Each bite offers a delightful interplay of textures, from the smooth and creamy ice cream to the crunchy peanut butter cups and the rich chocolate ganache. Whether you're hosting a special occasion or simply craving a sweet indulgence, these mini cakes are guaranteed to be a hit.
The article presents two tempting variations of this dessert: the classic mini peanut butter crunch ice cream cake and a gluten-free version that caters to those with dietary restrictions. Both recipes provide detailed instructions, ensuring that even novice bakers can achieve success.
The classic version features a traditional cake base made from scratch, while the gluten-free alternative utilizes a pre-made gluten-free cake mix for convenience. Both recipes call for layers of creamy peanut butter ice cream, crunchy peanut butter cups, and a decadent chocolate ganache that adds an extra layer of richness.
These mini cakes are not only visually stunning but also incredibly versatile. Feel free to customize them to your liking by experimenting with different flavors of ice cream, adding chopped nuts or crumbled cookies for texture, or even decorating them with your favorite toppings.
Whether you're a seasoned baker or just starting out, these mini peanut butter crunch ice cream cakes are a must-try. Their delightful combination of flavors and textures is sure to impress your friends and family, making them the perfect choice for any celebration or simply as a sweet treat to enjoy at home.
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
PEANUT CRUNCH CAKE
"Here's a recipe that dresses up a plain old box cake mix," says Sue Smith of Norwalk, Connecticut. "Peanut butter and chocolate chips add fun, yummy flavor to this yellow cake."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Nutrition Facts : Calories 378 calories, Fat 21g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 9g protein.
MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY
Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs
Provided by Tasty
Categories Bakery Goods
Yield 12 mini cheesecakes
Number Of Ingredients 7
Steps:
- Form peanut butter sandwiches with Ritz crackers.
- Place them in the bottom of each cup of a muffin tin.
- In a large bowl beat together cream cheese and sugar.
- Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
- Pour mixture over each peanut butter sandwich until each cup is ¾ full.
- Top with crushed Ritz cracker.
- Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
Tips:
- Use high-quality peanut butter. This will make a big difference in the flavor of the ice cream cakes.
- Don't overmix the ice cream. Overmixing will make the ice cream icy.
- Freeze the ice cream cakes for at least 4 hours before serving. This will allow the ice cream to firm up and the flavors to meld.
- Top the ice cream cakes with your favorite toppings. Some popular options include chocolate chips, chopped peanuts, and whipped cream.
- Store the ice cream cakes in the freezer for up to 2 weeks.
Conclusion:
These mini peanut butter crunch ice cream cakes are the perfect summer treat. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive dessert, give these ice cream cakes a try. You won't be disappointed!
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