Tampa Cake Girl - Frozen Peanut Butter And Chocolate Avalanche
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Frozen Peanut Butter And Chocolate Avalanche - Recipe #155
Frozen Peanut Butter And Chocolate Avalanche
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WordPress: https://tampacakegirl.wordpress.com/2015/06/01/frozen-peanut-butter-and-chocolate-avalanche/
Jun 1, 2015      Comments:  4      Replies:  4     

24 Oreos crushed into crumbs, food processor is what I used
4 Tablespoons of butter, melted

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

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
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.
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.
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.
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!
Winnie      June 21, 2015 at 5:29 pm                       
O M G !!
I love PB and chocolate and this is one FANTASTIC cake!
It looks absolutely divine
Tampa Cake Girl      June 21, 2015 at 5:33 pm           
Thank you Winnie. You will love this!
April J Harris (@apriljharris)      June 7, 2015 at 8:00 pm                       
Oh my goodness, this looks amazing! What a lovely dessert – really rich and special but lovely and refreshing for summer! Thank you for sharing with us at the Hearth and Soul hop, Cydnee. Pinned and will tweet!
Tampa Cake Girl      June 7, 2015 at 8:05 pm           
Thank you so much April. I always look forward to your parties!
Moore or Less Cooking Food Blog      June 1, 2015 at 3:24 pm                       
Making my stomach roar, I love PB and Chocolate!! Looks amazing Cydie!! Nettie
Tampa Cake Girl      June 1, 2015 at 3:25 pm           
Thank you Nettie! One of my favorite flavor combinations too.
Christine Stephens      June 1, 2015 at 1:09 pm                       
Oh my goodness! Yum yum yum! Sent from Chris’s iPad
Tampa Cake Girl      June 1, 2015 at 2:13 pm           
Thank you Christine! I love ice cream. One of my favorites is Peanut Butter and Chocolate.