2 pt chocolate or chocolate fudge ice cr, eam
1 1/2 pt vanilla ice cream
18 chocolate sandwich cookies (such as, oreos)
3 package (1.6 ounce each) peanut butter cups
1 medium banana
1/4 container of a 7.25 bottle fudge ic, e cream hard shel
Directions
(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
serve.
Servings: 6 servings
Peanut Butter Chocolate Ice Cream Decadence Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream
The History of Recipes
It is actually possible to track the history of recipes way back into antiquity, in truth as far back as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old cook books were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a number of documents which described recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman chefs made use of a wide range of spices, including a few that are still present in modern kitchens like bay, rue and asafoetida. During the following few centuries, the rich and powerful families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, cooks and their recipes were at a premium. Even so, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books were starting to become popular mostly as a result of more people being able to read, people having more free time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Peanut Butter Chocolate Ice Cream Decadence recipe.
