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Submitted by Yaakov Sonnenblick
This recipe was inspired by our family’s favorite ice cream store after a recent visit- Max and Mina’s in Queens, NY. They have just about every flavor you can ask for (and many you would never ask for, i.e. herring flavored ice cream) which made us think if they could do it we could at least try…
We were looking for a Shabbos dessert that would be a different than the typical, without all the hard work. After some experimenting in the kitchen, this has become our “Go-To”, it is easy to make, looks fancy and is delicious!
1– 32 ounce container Soy Creamy (Trader Joe’s)
2 C Peanut Butter & Cocoa Corn Crunch (Wegman’s brand) – this is a pareve version of Reese’s Puffs
1 C Ben & Jerry’s Chocolate Cookie Dough Chunks (pareve)
1/4 C chopped hazelnuts (or nut of your choice) for garnish
Take ice cream out of freezer and allow to melt for 15 minutes. You do not want it to fully melt, the ingredients get incorporated much better when its consistency is like soft ice cream.
Put PB cereal in a plastic box and crush all the puffs. In a medium sized bowl mix 1 & 1/2 C of crushed PB cereal with the ice cream, once evenly distributed you can add the cookie dough.
Next step is pouring the ice cream into a log mold, I use one with a design insert, which takes this recipe to the next level without any more effort. Place in freezer for 8 hours or overnight.
Place on tray, remove from mold and peel insert. Garnish with remaining 1/2 C PB cereal and nuts. The finished product looks a lot harder than it is. Enjoy!
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