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Recipe by Brynie Greisman

Peanut Chew Ice Cream

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Peanut Chew Ice Cream
Parve Parve
Medium Medium
20 Servings
Allergens

Contains

- Gluten - Wheat - Peanuts - Egg
1 Hour
Diets

No Diets specified

I don’t make this ice cream often, because I won’t publicly implicate myself and admit to how much of it I actually ingest by myself! Anything with peanut butter is a real weakness of mine, and if it’s crunchy peanut butter, even more! I know you and your family will relish this as much as we all do.

Ingredients

Dough

  • 1/2 cup margarine, softened 

  • 1/2 teaspoon baking soda

  • 1 cup Mishpacha Flour

  • 2/3 cup oatmeal 

  • 1/2 cup sugar

  • pinch of salt

Ice Cream

Peanut Butter Drizzle

  • 3/4 cup light corn syrup, like Karo syrup 

Directions

For the Dough

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 

2.

Mix all dough ingredients together by hand or in a mixer. 

3.

Bake for 15 minutes. 

4.

Let it cool and set aside. 

5.

Press onto a 9×13 inch baking pan lined with Gefen Parchment Paper. 

For the Ice Cream

1.

Beat egg whites until stiff peaks form, gradually adding 1/3 cup of the sugar. 

2.

In the same bowl of the mixer, beat yolks with remaining 1/3 cup of sugar until light and lemony.

3.

In another bowl, beat non-dairy whipped topping in the same bowl until soft peaks form. 

4.

Combine all three mixtures together by hand. 

For the Drizzle

1.

Mix all drizzle ingredients together in a small saucepan until boiling and well blended. 

2.

Let cool.

Notes:

This makes a lot of drizzle. You can freeze leftovers for future use, or just make half.

To Assemble

1.

Spread half of the ice cream on top of the cooled crust. 

2.

Drizzle the peanut butter sauce on top. 

3.

Carefully spread the remainder of the ice cream over this, and drizzle the rest of the syrup on top. 

4.

Freeze until ready to serve. 

Notes:

I sometimes pour the entire ice cream recipe on the crust, drizzle the peanut butter syrup over it, and gently marbleize throughout the ice cream. Yum. Also, if you prefer your desserts less sweet, cut the sugar to a scant 1/2 cup in the ice cream.

Credits

Photography: Lisa Monahan Styling: Chanie Nayman

Recipe tags

chilled desserts ice cream non-dairy desserts party peanut butter sweet
Peanut Chew Ice Cream

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Yaacov
Yaacov
7 years ago

How much light corn syrup? 3/4 of a….?

Thanks!

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Cnooymow{shman
Cnooymow{shman
Reply to  Yaacov
7 years ago

Thanks for the catch.
3/4 of a cup.

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Sorelle Gross
Sorelle Gross
3 years ago

Sorelle YUM!!!
i made little ice cream cups by crushing the biscuit:)

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Sorelle Gross
Sorelle Gross
3 years ago

Sorelle Absolutely Delish!!!
I crushed the biscuit and done layers in little ice cream cups:)
A hit!

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mindy
mindy
5 years ago

yummy! really really good!!
but, why did the peanut butter drizzle fall to the bottom?:(

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Chaia Frishman
Chaia Frishman
Reply to  mindy
5 years ago

Hmmm. Did it happen when you made the ice cream?

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wpdiscuz   wpDiscuz

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