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I don’t make this ice cream often, because I won’t publicly implicate myself and admit to how much of it I actually ingest by myself! Anything with peanut butter is a real weakness of mine, and if it’s crunchy peanut butter, even more! I know you and your family will relish this as much as we all do.
1/2 cup margarine, softened
1/2 teaspoon baking soda
1 cup Glicks Flour
2/3 cup oatmeal
1/2 cup sugar
pinch of salt
6 eggs, separated
2/3 cup sugar, divided
1 teaspoon Gefen Vanilla Extract
1 8-ounce (236-gram) container Gefen Non-dairy Whipped Topping
4 tablespoons Gefen Honey
3/4 cup light corn syrup, like Karo syrup
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all dough ingredients together by hand or in a mixer.
Bake for 15 minutes.
Let it cool and set aside.
Press onto a 9×13 inch baking pan lined with Gefen Parchment Paper.
Beat egg whites until stiff peaks form, gradually adding 1/3 cup of the sugar.
In the same bowl of the mixer, beat yolks with remaining 1/3 cup of sugar until light and lemony.
In another bowl, beat non-dairy whipped topping in the same bowl until soft peaks form.
Combine all three mixtures together by hand.
Mix all drizzle ingredients together in a small saucepan until boiling and well blended.
Let cool.
Spread half of the ice cream on top of the cooled crust.
Drizzle the peanut butter sauce on top.
Carefully spread the remainder of the ice cream over this, and drizzle the rest of the syrup on top.
Freeze until ready to serve.
Photography: Lisa Monahan Styling: Chanie Nayman
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How much light corn syrup? 3/4 of a….?
Thanks!
Thanks for the catch.
3/4 of a cup.
Sorelle YUM!!!
i made little ice cream cups by crushing the biscuit:)
Sorelle Absolutely Delish!!!
I crushed the biscuit and done layers in little ice cream cups:)
A hit!
yummy! really really good!!
but, why did the peanut butter drizzle fall to the bottom?:(
Hmmm. Did it happen when you made the ice cream?