Ultimate Peanut Butter & Vanilla Ice Cream Delight
This indulgent dessert is a dream come true for peanut butter aficionados like my dear friend Mindy! The Ultimate Peanut Butter & Vanilla Ice Cream Delight features a decadent two-layer peanut butter cookie base, generously filled with a rich cream cheese and peanut butter mixture, and Vanilla ice cream for a satisfying crunch and creaminess. Topped with a drizzle of delightful chocolate hazelnut spread, this treat is sure to win hearts at any gathering. Perfect for warm summer days or as a show-stopping finish to any meal, this giant ice cream sandwich is both a feast for the eyes and the taste buds. Get ready to dive into this creamy, nutty goodness!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Ready-to-bake refrigerated peanut butter cookie dough
2 (18 ounce) packages (Let stand at room temperature for 5-10 minutes.)
Chocolate graham crackers
6 whole, crushed (Crush into fine crumbs.)
Cold milk
1 cup (Chill before use.)
Heavy whipping cream
1 cup (Chill before use.)
Vanilla instant pudding mix
1 (3.5 ounce) package (No further preparation needed.)
Cream cheese
1 (8 ounce) package (Soften at room temperature.)
Creamy peanut butter
1 1/3 cups (No further preparation needed.)
Vanilla ice cream
3 cups (Soften slightly at room temperature.)
Chocolate hazelnut spread
1/4 cup (No further preparation needed.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Let the peanut butter cookie dough stand at room temperature for 5-10 minutes to soften slightly. This will make it easier to press into the pans.
3
Divide the dough evenly and press it into the bottom of two ungreased 9-inch springform pans. Evenly sprinkle the crushed chocolate graham crackers over the top of each dough layer.
4
Bake in the preheated oven for 20-25 minutes, or until the cookie crusts are set and golden brown. Remove from the oven and allow to cool completely.
5
In a separate bowl, whisk together the cold milk, heavy cream, and vanilla instant pudding mix for about 2 minutes until well combined. Let it stand for 2 minutes, allowing it to thicken to a soft-set consistency.
6
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and peanut butter together until they are smooth and creamy.
7
Add the thickened pudding mixture and softened vanilla ice cream to the cream cheese and peanut butter mixture. Beat until the mixture is smooth and combined.
8
Spread the filling evenly over the top of one of the cooled cookie crusts. Carefully remove the sides of the second pan and place that crust crumb-side down on top of the filling.
9
Cover the entire dessert with plastic wrap and place it in the freezer for 4 hours, or until firm.
10
Remove the dessert from the freezer about 15 minutes before serving to allow it to soften slightly.
11
To prepare the chocolate hazelnut drizzle, place the hazelnut spread in a small microwave-safe bowl. Cover it and microwave at 50% power for 1-2 minutes or until smooth, stirring twice during heating.
12
Once the dessert is slightly softened, carefully remove the sides of the springform pans. Cut the dessert into slices, drizzle with the melted chocolate hazelnut spread, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The name of this recipe is the Ultimate Peanut Butter & Vanilla Ice Cream Delight.
What are the primary flavors in this dessert?
The primary flavors are peanut butter, vanilla ice cream, and chocolate hazelnut.
How many ingredients are required for this recipe?
There are 9 ingredients required for this recipe.
What temperature should I preheat the oven to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What type of pans are needed for the cookie crusts?
You will need two 9-inch springform pans.
How long should the peanut butter cookie dough sit at room temperature before use?
The dough should stand at room temperature for 5 to 10 minutes to soften slightly.
What is sprinkled over the cookie dough before baking?
Crushed chocolate graham crackers are sprinkled evenly over the top of each dough layer.
How long do the cookie crusts need to bake?
The crusts should bake for 20 to 25 minutes until set and golden brown.
Do I need to grease the springform pans?
No, the recipe specifies using ungreased 9-inch springform pans.
What ingredients make up the pudding mixture?
The pudding mixture consists of cold milk, heavy cream, and vanilla instant pudding mix.
How long should I whisk the pudding mixture?
Whisk the mixture for about 2 minutes and then let it stand for another 2 minutes to thicken.
How should the cream cheese be prepared for the filling?
The cream cheese should be softened at room temperature before being beaten with the peanut butter.
What type of peanut butter is recommended for the filling?
The recipe calls for 1 and 1/3 cups of creamy peanut butter.
When do I add the vanilla ice cream to the mixture?
The softened vanilla ice cream is added to the cream cheese and peanut butter mixture along with the thickened pudding.
How much vanilla ice cream is used in this recipe?
The recipe requires 3 cups of vanilla ice cream, slightly softened.
How do I assemble the layers of the dessert?
Spread the filling over one cooled crust, then place the second crust crumb-side down on top of the filling.
How long does the dessert need to be in the freezer?
The dessert should be covered and placed in the freezer for at least 4 hours, or until firm.
Should the dessert be served immediately after taking it out of the freezer?
No, let it stand for about 15 minutes before serving to allow it to soften slightly.
How is the chocolate hazelnut drizzle prepared?
Microwave the hazelnut spread in a microwave-safe bowl at 50% power for 1 to 2 minutes until smooth.
How many times should I stir the hazelnut spread while heating?
It should be stirred twice during the heating process to ensure it is smooth.
What is the final step before serving?
Remove the sides of the pans, cut the dessert into slices, and drizzle with the melted chocolate hazelnut spread.
What type of cookie dough is used for the base?
The recipe uses two 18-ounce packages of ready-to-bake refrigerated peanut butter cookie dough.
Are there any specific milk requirements?
The recipe calls for 1 cup of cold milk, chilled before use.
Can I use regular graham crackers?
The recipe specifically recommends chocolate graham crackers for the best flavor profile.
What is the purpose of the vanilla instant pudding mix?
It is used to thicken the filling and add vanilla flavor and creaminess to the ice cream mixture.
Is this a good dessert for a summer party?
Yes, it is described as perfect for warm summer days or as a show-stopping finish to any meal.
What tags are associated with this recipe?
Tags include frozen desserts, ice cream sandwich, peanut butter, vanilla ice cream, and chocolate hazelnut.
How much chocolate hazelnut spread is needed?
You will need 1/4 cup of chocolate hazelnut spread for the drizzle.
Is the heavy whipping cream used cold or at room temperature?
The heavy whipping cream should be chilled before use.
How do I ensure the cookie crust is easy to press into the pan?
Letting the dough soften at room temperature for 5-10 minutes makes it much easier to press into the pans.