Peanut Brittle And Caramel Crunch Ice Cream Pie Recipe

Name: Peanut Brittle And Caramel Crunch Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whipping cream; 1/2 vanilla bean, split lengthwise; 2 tablespoons (1/4 stick) unsalted butter; 1/4 teaspoon fine sea salt; 3/4 cup sugar; 1/3 cup water; 1/4 cup light corn syrup; 9 whole graham crackers; 1/4 cup (packed) dark brown sugar; 5 tablespoons unsalted butter, melted, hot; 1 1/2 teaspoons vanilla extract; 1/2 cup salted roasted cocktail peanuts; 3 pints premium vanilla ice cream, slightly softened; 5 tablespoons natural-style (non-hydrogenated) creamy peanut butter; 1 cup coarsely chopped peanut brittle

Servings: persons

3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

1
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
2
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
3
Preheat oven to 375u00b0F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
4
Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD:
5
Cut pie into wedges. Rewarm sauce and pass separately.

1717

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup whipping cream, 1/2 vanilla bean, split lengthwise, 2 tablespoons (1/4 stick) unsalted butter, 1/4 teaspoon fine sea salt, and more.

Yes, Peanut Brittle And Caramel Crunch Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Peanut Brittle And Caramel Crunch Ice Cream Pie

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