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-> Recipe Collection
-> Desserts
Mishie
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 Mon, Nov 20 2006, 11:47 pm
I'm looking for this recipe desperately:
Somebody posted here, not too long ago, a recipe which looked amazing.
It was a crust, with thawed out Ice-Cream on top, and then a peanut-butter, chocolate syrup and corn-syrup topping.
Anyone???
I really want to make it for my Brother's Baby's "Pidyon" this week.
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shopaholic
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Tue, Nov 21 2006, 7:10 am
Oh! It was so yum! I have the recipe at home, but I think this is it
It was a crust, not sure if it was graham cracker or pie. Melt 1 pint of vanilla ice cream. Pour it in. Refreeze. Mix 1/2 cup each of peanut butter, corn syrup, chocolate syrup. Pour on top. Put broken viennese crunch on top. Refreeze.
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lamplighter
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Tue, Nov 21 2006, 8:16 am
its my recipe and im glad to give it to u...
and yes it really is yum!
1 graham cracker crust
take 1 pint of vanilla ice cream and melt it and pour in to crust.
put into freezer to set.
then take 1/2 cup of each
peanut butter
light corn syrup
chocolate syrup
mix togethr till smooth and pour on top of ice cream,
sprinkle any time of nut crunch or crushed vianease crunch, even cookie crumbs is nice.
freeze for at least 2 hours and serve!
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shopaholic
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Tue, Nov 21 2006, 9:08 am
Yay! I got it right! And I've only made it once, which remins me it's time to make it again 
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Mishie
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Tue, Nov 21 2006, 10:36 am
Tell me what you think:
It's for Thursday afternoon. I'm planning on making it tomorrow (Wed) so it can freeze well overnight.
We have a 45 minute ride in the car to get there.
Do you think it will survive?
The weather was really cold here, for a while, and now it got a little warmer....
I'm really scared it will melt into a huge mess....
Is it pretty solid after it freezes in the crust?
(I'm making it in 2 lasagna size pans, double recipe of course...) 
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Chaya4
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Tue, Nov 21 2006, 11:39 am
the pb butter/corn syrup/choc mixture doesn't sink into the melted ice cream? is the ice cream supposed to be totally melted or just softened?
also, is the topping very rich?
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lamplighter
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Tue, Nov 21 2006, 2:33 pm
no the layers dont mix,
yes the topping is quite rich,
and if its totally frozen and u put it in a cold place or an icebox it should last till u get tehre
put it immediatly in the freezer.
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rosenus
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Tue, Nov 21 2006, 2:49 pm
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I think my husband would love this, I'll try it for shabbos. Thanx
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rosenus
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Tue, Nov 21 2006, 2:52 pm
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I've also done something with ice cream that's a hit. You make DH brownie or your own brownie, bake it so that its chewy and melt coffee royale ice cream onto it and then refreaze. when you serve it, you put some choc syrup on top. Its also yummy and impressive.
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shopaholic
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Wed, Nov 22 2006, 7:18 am
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I've found that with ice cream on top of brownies, it's hard to cut the frozen brownies & if you wait a bit, the ice cream starts to melt.
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chocolate moose
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Wed, Nov 22 2006, 7:47 am
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Good recipe, I have some in the freezer now....sorry I didn't recoganize it at first, I would have h elped you.
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Mishie
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Wed, Nov 22 2006, 9:15 am
OK ladies...
I just finished making them (made 2).
Let me tell you how it went:
I wanted to get s/t nice to serve it out of, so I went into our papergoods store and got these disposable pans with a flower design on them.
When I got home, I noticed that they're really flimsy. Oh well...
I couldn't find a good Parve ice-cream, so ended up making my own (Parve Whip, Powdered Sugar, Vanilla, Peanut-Butter)
Poured that over my baked grahm-cracker crusts.
Then, I was in such a hurry to finish, I mixed up the topping ingredients, (didn't wait long enough for the ice-cream to freeze) and poured it over...
I tried to spread it, and the whole ice-cream mixture started to "move" with it. Don't ask.... In the end I was able to get it to "all 4 corners"...
Sprinkled the Grahm-cracker crumbs on-top, and put them back into the freezer.
I know it tastes AMAZING!!!
and, it also looks really fancy!!!
Thank you everybody for your tips!!!
And - Thank you la456 for the recipe!!!
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chocolate moose
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Wed, Nov 22 2006, 9:51 am
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My family isn't big into peanut butter, but the topping is very nice and I'd use it again, for something else.
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