Chocolate Peanut Freeze Recipe

4.5 2 5
Chocolate Peanut Freeze Recipe
Chocolate Peanut Freeze Recipe photo by Taste of Home
Publisher Photo

Chocolate Peanut Freeze Recipe

Read Reviews
4.5 2 5
Publisher Photo
This layered ice cream dessert tastes a lot like a popular candy bar. It is so easy to assemble...and both children and adults love it. The homemade chocolate-peanut topping is yummy! -Linda Rock Stratford, Wisconsin
MAKES:
15-18 servings
TOTAL TIME:
Prep: 25 + freezing
MAKES:
15-18 servings
TOTAL TIME:
Prep: 25 + freezing

Ingredients

  • 2 cups confectioners' sugar
  • 1 can (12 ounces) evaporated milk
  • 1 cup butter, divided
  • 2/3 cup semisweet chocolate chips
  • 1 package (15-1/2 ounces) Oreo cookies
  • 1/2 gallon vanilla ice cream, softened
  • 1-1/2 cups salted peanuts, coarsely chopped

Directions

In a large saucepan, combine the confectioners' sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil, stirring constantly. Cook and stir for 8 minutes or until slightly thickened. Refrigerate until cool.
Meanwhile, in a food processor or blender, cover and process cookies until finely crushed. In a large bowl, melt remaining butter; stir in crushed cookies. Press into a 13-in. x 9-in. dish. Refrigerate until firm.
Spread ice cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread over ice cream. Cover and freeze for 3-4 hours or until firm. remove from the freezer 5 minutes before serving. Yield: 15-18 servings.
Originally published as Chocolate Peanut Freeze in Taste of Home April/May 2004, p39

Nutritional Facts

1 piece: 506 calories, 31g fat (14g saturated fat), 59mg cholesterol, 328mg sodium, 54g carbohydrate (38g sugars, 2g fiber), 8g protein.

  • 2 cups confectioners' sugar
  • 1 can (12 ounces) evaporated milk
  • 1 cup butter, divided
  • 2/3 cup semisweet chocolate chips
  • 1 package (15-1/2 ounces) Oreo cookies
  • 1/2 gallon vanilla ice cream, softened
  • 1-1/2 cups salted peanuts, coarsely chopped
  1. In a large saucepan, combine the confectioners' sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil, stirring constantly. Cook and stir for 8 minutes or until slightly thickened. Refrigerate until cool.
  2. Meanwhile, in a food processor or blender, cover and process cookies until finely crushed. In a large bowl, melt remaining butter; stir in crushed cookies. Press into a 13-in. x 9-in. dish. Refrigerate until firm.
  3. Spread ice cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread over ice cream. Cover and freeze for 3-4 hours or until firm. remove from the freezer 5 minutes before serving. Yield: 15-18 servings.
Originally published as Chocolate Peanut Freeze in Taste of Home April/May 2004, p39

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Reviews forChocolate Peanut Freeze

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MY REVIEW
milosmommy User ID: 3662215 68016
Reviewed Nov. 5, 2011

"This was way too rich for me. I ended up passing it to my son's daycare. They loved it there."

MY REVIEW
snapper9 User ID: 1565630 91947
Reviewed May. 12, 2008

"This was one fantastic dessert. easy to make, Taste great, and is wonderful to have in the freezer and on hand. I've made it several times.

Tammy Maurer
Winnipeg, MB Canada"

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