Peanut Ice Cream Squares Recipe

Peanut Ice Cream Squares Recipe photo by Taste of Home

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"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."

This recipe is:

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Peanut Ice Cream Squares Recipe

Prep: 20 min. + freezing Cook: 10 min. + cooling

Yield: 20 Servings

20 10 30

Ingredients

2 cups confectioners' sugar
1 can (12 ounces) evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs (about 48 wafers)
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed

Directions

In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes.
Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 20 servings.

Editor's Note: Purchase a rectangular-shaped carton of ice cream for easiest cutting.

Nutritional Facts 1 serving (1 piece) equals 441 calories, 27 g fat (13 g saturated fat), 54 mg cholesterol, 368 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Peanut Ice Cream Squares in Quick Cooking July/August 2002, p44