Makeover Peanut Ice Cream Delight Recipe
Makeover Peanut Ice Cream Delight Recipe photo by Taste of Home

Makeover Peanut Ice Cream Delight Recipe

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Our Test Kitchen helped Ashley keep the full-fat ice cream in her tasty dessert, while lightening it up at the same time. Cool vanilla ice cream is the perfect match for the chocolate wafer crust and chocolate-caramel topping. You won't believe this is light! Ashley Neumann - Metamora, MI
TOTAL TIME: Prep: 20 min. + freezing
MAKES:24 servings
Healthy Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 24 servings


  • 1 package (9 ounces) chocolate wafers, crushed
  • 1/3 cup reduced-fat butter, melted
  • 1/2 gallon vanilla ice cream, softened
  • 1 cup salted peanuts
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 jar (12-1/4 ounces) caramel ice cream topping

Nutritional Facts

1 piece equals 296 calories, 13 g fat (6 g saturated fat), 28 mg cholesterol, 218 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a small bowl, combine wafer crumbs and butter; press onto the bottom of a 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.
  2. For chocolate sauce, in a small heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Cool.
  3. Drizzle chocolate sauce over peanuts. Cover and freeze for 2 hours or until firm. Drizzle each serving with 2 teaspoons caramel topping. Yield: 24 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Peanut Ice Cream Delight in Healthy Cooking June/July 2009, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Aug. 8, 2009

"I had chocolate chip cookies so I made the crust using the cookies.  Also I never have enough crust so I had to make extra--14 oz crushed cookies and 1/2 cup of butter.  I used vanilla ice cream with 1/2 sugar.  I thought the chocolate layer was too much--maybe just drizzle with chocolate and caramel syrup.  It was okay.  Very easy to make.  My friends enjoyed and asked me for the recipe."

Reviewed May. 7, 2009

"I modified this slightly. I had two chocolate graham cracker crusts laying around, so I used that as the crust. I split a 1/2 gallon of vanilla bean frozen yogurt between the two crusts, then topped each with peanuts and 1/2 the sauce. It was pretty good, not sure how often I would make it though. Maybe this does need the full fat ice cream to make it work the best."

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