This Peanut Butter Mud Pie has to be the most decadent and indulgent recipe I’ve brought you yet! But, it’s July, right?! And July is National Ice Cream Month, so that’s all the reason we need to splurge! I’ve been wanting to make Mud Pie for the blog for some time now, and as much as I love the original, I thought I’d change it up by substituting peanut butter ice cream for the coffee ice cream. And oh my gosh, if this isn’t a slice of heaven! If they made a calorie-cancelling potion, I would eat this every day…well, maybe once a week, but oh, that would be something to anticipate. If you brought this pie to a large family function or a big company event, and sliced it thin, you could make the indulgence a little less guilt producing and you’d still have the joy of experiencing this amazing Peanut Butter Mud Pie.
- 24 Famous Chocolate Wafers or 1/2 package of Oreo cookies, crushed (I used a food processor)
- 1/4 cup butter, melted
- 2/3 cup chocolate chips
- 2/3 cup heavy whipping cream
- 1 recipe peanut butter ice cream (see below)
- 1 cup heavy whipping cream
- 3 tablespoons maple syrup
- Peanuts, chopped and lightly toasted
For the crust:
- Using food processor, crush wafers or Oreo cookies; blend together with the melted butter. Press into a 9” deep-dish pie plate. Bake crust at 350 degrees for 15-20 minutes. Cool crust.
For the chocolate ganache layer:
- Pour chocolate chips into a heat-resistant bowl. Heat the heavy cream until hot but not boiling and pour it over the chocolate chips, whisking until smooth. Pour ganache on the cooled cookie crust and spread across the bottom of the crust until you have a ¼-inch layer. Chill in the freezer for 30 minutes.
For the pie filling:
- Set out *peanut butter ice cream to soften, stirring a bit so that it’s spreadable but not too melted.
- Mound the ice cream into your chilled crust; carefully spreading into a slightly domed pie shape. Return to the freezer for at least 1 hour.
- Pipe whipped cream on top of the pie. Drizzle warm ganache over the top of the pie. Chop toasted peanuts; sprinkle over the whipped cream on the top of the pie.
- Combine *condensed milk, peanut butter, and vanilla, whisking until smooth. Gently fold in whipped cream until completely combined with no white streaks remaining. Pour into a loaf pan and freeze overnight or at least 5 hours.
It’s an oldie, but oh what a goodie! The Root Beer Float is such a classic that I couldn’t let the summer go by without including it in the mix of ice cream treats I’ve been bringing you. I used one of my favorite brands of root beer, but if you have your own root beer recipe – all the better. And of course, if you want to make this treat super easy, just use your favorite premium store-bought ice cream and your go-to root beer. To make this an “adult” drink just add in a shot of bourbon or vanilla vodka. Yum! Did you all know it was the hottest July in recorded history? I hope this Root Beer Float is part of your solution to finding relief from the sultry summer heat! Cheers!
For the ice cream:
- 2 cups (1 pint) heavy cream
- 1 3/4 cups maple-syrup sweetened condensed milk, cooled (*Recipe below)
- 1 vanilla bean, split with seeds scraped out
- 2 tablespoons vanilla liqueur
For the float:
- 3-4 16-oz. root beers, chilled
To make the ice cream:
- In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk cooled condensed milk, vanilla bean seeds, and vodka. Gently fold in whipped cream with a rubber spatula until completely combined.
- Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Makes about 4 cups
To make the floats:
- Fill a chilled glass two-thirds full with cold root beer. Carefully add 1 scoop of vanilla bean ice cream, then add another scoop, being careful not to overflow the glass.
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
◊You can omit the liqueur if you want; it’ll just make the ice cream texture a little harder. Add 2 teaspoons vanilla extract, instead.
◊The colder the root beer and serving glasses are, the better; the ice cream won’t melt as quickly in your float.
It’s Summer! And that means ice cream, lots and lots of ice cream!! I have a few flavors I want to share with you over the summer months (stay tuned for a fabulous chocolate concoction I discovered!), but thought I’d start with this Salted Caramel Bourbon flavor. And oh my goodness, are we ever off to a delicious start! This recipe and the ones that will follow are made using a no-churn method; you only need a hand mixer! So simple, so easy, and so habit-forming! Lately I’ve been debating about whether to get an ice cream machine, but it’s hard to argue for a freezer-space-consuming, fairly expensive machine, when I can make ice cream this good with simple, readily available equipment and so little effort. No-churn ice cream’s soft and creamy texture is due in part to the addition of a small amount of liquor; the alcohol keeps the cream and condensed milk mixture from freezing too hard. If you want to leave the booze out, you certainly can, but just know that the ice cream texture will be a bit harder.
- 2 cups (1 pint) heavy cream
- 1 – 14 oz. can of sweetened condensed milk
- 1/2 cup caramel sauce, homemade or store bought (I used King’s Cupboard brand*)
- 1 teaspoon sea salt
- 2 tablespoons bourbon
- In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Gently fold in whipped cream with a rubber spatula until combined.
- Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Store in freezer.
Yields: About 4 cups
*King’s Cupboard caramel sauce can be found here.
You can also find it at Costco.
Note: The heavy cream will whip more easily if the bowl you mix it in is cold. It also helps if the beaters are chilled prior to use.