Frozen Peanut Butter And Chocolate Avalanche

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.  

Banana Cupcakes with Peanut Butter Whip Cream Frosting

I grew up loving peanut butter and bananas. It was only a matter of time before I created a cupcake with two of my favorite things to eat. I was very happy with how moist these cupcakes turned out. The frosting, is absolutely delicious.

Preheat heat oven to 350 degrees. Line pan with cupcake liners.
Dry Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together, make a well in the center of your bowl and set aside.

Wet Ingredients:
2 eggs, beaten
1 teaspoon vanilla
1/2 cup vegetable oil
4 ripe bananas, mashed (I used an extra banana for garnish)
Add wet ingredients to dry and do not use a mixer. Stir to incorporate ingredients but do not over mix. Fill liners about 2/3 full. Bake for 20-22 minutes, until a tester comes out clean. Cool completely before frosting. Depending on the size of your bananas, I baked 17 cupcakes.

Peanut Butter Whip Cream Frosting:
Chill mixing bowl and attachment for at least 20 minutes or longer before making frosting.

1 8 ounce block of cold cream cheese (do not soften to room temperature)
1 teaspoon of vanilla
3/4 cup creamy peanut butter
16 ounces of heavy whipping cream
1 1/2 cups of powdered sugar
Beat cream cheese in cold mixing bowl until smooth. Add vanilla and peanut butter. Pour in whipping cream and beat until it becomes whipped. Add powdered sugar and mix to sweeten your whip cream. Keep refrigerated due to the whip cream frosting.

Additional Garnishes, optional:
Chopped peanuts
Sliced bananas, make sure you dip them in 7-Up or Sprite to prevent browning.

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