Makeover Peanut Ice Cream Delight Recipe
Makeover Peanut Ice Cream Delight Recipe photo by Taste of Home
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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
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: 296 calories, 13g fat (6g saturated fat), 28mg cholesterol, 218mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 6g 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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lauriei User ID: 3531563 185446
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."

Meesh233 User ID: 272245 168826
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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