Peanut butter chocolate ice cream decadence
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Peanut butter chocolate ice cream decadence
  Peanut    Butter    Chocolate    Ice cream    Creams  
Last updated 6/12/2012 12:49:04 AM. Recipe ID 10347. Report a problem with this recipe.
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      Title: Peanut butter chocolate ice cream decadence
 Categories: Desserts, Chocolate, Ice cream
      Yield: 6 Servings
      2 pt Chocolate or chocolate fudge
           -ice cream
  1 1/2 pt Vanilla ice cream
     18    Chocolate sandwich cookies
           -(such as Oreos)
      3 pk (1.6 ounce each) peanut
           -butter cups
      1 md Banana
    1/4    Container of a 7.25 bottle
           -fudge ice cream "hard
  (such as "Magic Shell") optional: 1/4 cup of your favorite chopped
  nuts (peanuts, pistachios, walnuts, etc.)
  Needed: 9"x5" loaf pan. Take the ice cream from the containers and
  place in two large bowls. Let stand at room temperature to soften
  slightly, stirring occasionally.
  While ice cream is softening, place chocolate sandwich cookies in a
  closable plastic bag and crush with a rolling pin or meat tenderizer
  until coarse.  Coarsely chop peanut butter cups with a knife or
  scissors. Slice the banana.
  Spoon half of the crushed cookies into the bottom of the loaf pan,
  then top with 1/4 of the softened chocolate ice cream. Stir the
  peanut butter cups into the softened vanilla ice cream, then spoon
  the vanilla mixture over the chocolate layer, pressing down with the
  back of the spoon to remove any air pockets. Sprinkle with the
  remaining crushed chocolate cookies.
  Stir the sliced banana into the remaining softened chocolate ice
  cream, then spoon mixture over the cookie layer. Smooth ice cream
  with the back of a spoon. If desired, sprinkle with chopped nuts.
  Cover ice cream loaf with plastic wrap and freeze until firm,
  approximately 4 hours.
  Immerse loaf pan (careful not to immerse ice cream!) in warm water,
  then invert pan onto oval platter to remove ice cream. Drizzle with
  ice cream "hard shell". Let stand for about 15 minutes at room
  temperature before serving.  Slice with knife warmed in hot water to

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Recipe ID 10347 (Apr 03, 2005)

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