August 30, 2010
I love magic shell ice cream topping. I don't love the ingredient list, so after reading what was actually in it, I decided that I could easily make my own magic shell topping. So I grabbed a few peanut butter cups and melted them with a little coconut oil, and was very pleased with the results. The experiment actually succeeded and had me rubbing my hands together - like an evil villain - anticipating all of the frozen concoctions that could be smothered in this chocolate-peanut butter goodness.
I went with an ice cream pie made with classic vanilla ice cream, and dressed it up with an oreo-pretzel crust, the peanut butter chocolate shell, and peanut butter cup halves. The crust was a complete accident, I had originally bought a pre-made oreo crust (I was being lazy), and in all my graceful glory, I dropped it in the sink. Watching my time-saver crust laying in sad, broken pieces, I realized I would have to start from scratch. So I crushed some oreo's, and at the last second threw in some crushed pretzels, and made a choco-pretzel fusion. It turned out really good, and will be something I will definitely try again.
Peanut Butter Cup Ice Cream Pie
1 cup crushed oreo cookies (without icing)
1 cup finely crushed pretzels
1/2 cup melted butter
1/8 cup brown sugar
Peanut butter shell topping:
8 peanut butter cups
2 oz expeller pressed coconut oil
1 1/2 cups heavy whipping cream
1 1/2 cups milk
2/3 cup sugar
1 tsp vanilla
5-6 extra peanut butter cups for garnish
For the Crust: In a large bowl, combine the crushed oreo cookie crumbs, crushed pretzels, brown sugar, and melted butter. Stir until well combined. Press the crumbs into the bottom and sides an 8-inch pie dish, then bake at 350F for 10-12 minutes. Remove from oven and cool completely.