Peanut Ice Cream Delight
Country Woman
- try a FREE ISSUE today!
A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce…no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 50 min. + freezing
Ingredients:
- 1 package (14 ounces) cream-filled chocolate sandwich cookies, crushed
- 1/3 cup butter, melted
- 1/2 gallon vanilla ice cream, softened
- 1-1/2 cups salted peanuts
- CARAMEL SAUCE:
- 1 cup packed brown sugar
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- CHOCOLATE SAUCE:
- 1 can (12 ounces) evaporated milk
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions:
In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.
For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour.
For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool.
Drizzle over dessert. Cover and freeze for 2 hours or until firm. Yield: 12-15 servings.