Deep Dish Peanut Butter Cookie Ice Cream Sundaes

45m
Prep Time
8-10m
Cook Time
53m
Ready In

Recipe: #11868

January 15, 2014



"I found this at the Crazy For Crust website and it really made me want to make these, so I want to save the recipe here. I am only guessing at the time to make this and the serving size. The time I have here does not reflect the freezer time of 4 to 24 hours for the ice cream."

Original is 8 servings
  • FOR PEANUT BUTTER COOKIES
  • FOR PEANUT BUTTER ICE CREAM
  • FOR CHOCOLATE PEANUT SAUCE

Nutritional

  • Serving Size: 1 (237.4 g)
  • Calories 892.6
  • Total Fat - 65 g
  • Saturated Fat - 24.6 g
  • Cholesterol - 95.3 mg
  • Sodium - 496.5 mg
  • Total Carbohydrate - 65.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 40.5 g
  • Protein - 19.6 g
  • Calcium - 124.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Make the Ice Cream


Step 1

Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.

Step 2

Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.

Step 3

Fold together peanut butter mixture with whipped cream. Transfer to a container with cover, and freeze until hardened, at least 4 hours or overnight.

Make the Chocolate Nut Sauce


Step 4

Place chocolate chips and oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir until melted and combined.

Step 5

Stir in nuts.

Step 6

Place in a jar, and let come to room temperature.

Make the Cookies


Step 7

Preheat oven to 350 degrees F.

Step 8

Spray a whoopie pie pan with cooking spray, or you can make them the traditional way on a sprayed cookie sheet, making large cookies, big enough to hold a large scoop of ice cream.

Step 9

Cream butter, peanut butter and sugars until well combined.

Step 10

Mix in egg and vanilla.

Step 11

Add salt and baking soda, and mix well.

Step 12

Add flour, and mix until just combined.

Step 13

Stir in nuts and chocolate chips.

Step 14

Scoop large spoonfuls of batter (about 2 tablespoons) into pan, press to fit, or drop onto cookie sheet and use the back of your spoon and press the middle of the batter to make a little well.

Step 15

Bake 8-10 minutes, until edges are brown. Centers will still be a little gooey. Remove from oven, and cool 10 minutes before removing from pan.

Step 16

When you are ready to serve put the cookie on a plate, add a scoop of ice cream on top of the cookie, and a drizzle of Chocolate Nut Sauce.

Tips


No special items needed.

0 Reviews

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