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Giant Peanut Butter Ice Cream Sandwich Recipe
Giant Peanut Butter Ice Cream Sandwich Recipe photo by Taste of Home

Giant Peanut Butter Ice Cream Sandwich Recipe

Publisher Photo
"I created this treat for my husband, adding light and low-fat products to the cookie dough," explains JoAnn Belack in Bradenton, Florida. "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?"
TOTAL TIME: Prep: 30 min. Bake: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + freezing
MAKES: 12 servings

Ingredients

  • 2 packages (16 ounces each) ready-to-bake refrigerated chocolate peanut butter cookie dough
  • 6 whole chocolate graham crackers, crushed
  • 1 cup cold milk
  • 1 cup heavy whipping cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/3 cups creamy peanut butter
  • 3 cups vanilla ice cream, softened
  • 1/4 cup Nutella

Nutritional Facts

1 serving (1 slice) equals 663 calories, 44 g fat (18 g saturated fat), 70 mg cholesterol, 554 mg sodium, 56 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. 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.
  2. 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.
  3. Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic wrap; freezer on a baking sheet 4 hours or until firm.
  4. 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. Yield: 12 servings.
Originally published as Giant Peanut Butter Ice Cream Sandwich in Simple & Delicious March/April 2007, p33

Nutritional Facts

1 serving (1 slice) equals 663 calories, 44 g fat (18 g saturated fat), 70 mg cholesterol, 554 mg sodium, 56 g carbohydrate, 3 g fiber, 15 g protein.

Reviews for Giant Peanut Butter Ice Cream Sandwich

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 31, 2014

"What brand of cookie dough carries peanut cup cookie dough? I can't find it at the grocery stores in our area. It sounds like this would be delicious and i would LOVE to try this recipe!"

MY REVIEW
Reviewed Dec. 22, 2011

"IT WAS AMAZINN! TOTALLY MAKING IT AGAIN!!!!! MHMMMM.. IT WAS GOOOOOOD"

MY REVIEW
Reviewed Jun. 19, 2011

"I made this for a family gathering, and needless to say it was a huge hit! I didn't even realize that I had left out the chocolate graham cracker crumbs until is started writing this review, but it was still fantastic. Next time I think I will make it in pie pans instead of the springform pan, but however it is made, it is a wonderful dessert!"

MY REVIEW
Reviewed Jun. 22, 2010

"I Made this for dessert on Father's Day. It was a big hit! Very rich, but Scrumptious!!"

MY REVIEW
Reviewed Jul. 21, 2009

"Making this tonight to eat tomorrow! Fiance is a huge pb fan! Thanks for the recipe!!"

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