Peanut Ice Cream Delight Recipe

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

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5 1
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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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 50 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 50 min. + freezing

Ingredients

  • 1 package (15-1/2 ounces) Oreo 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.
Originally published as Peanut Ice Cream Delight in Country Woman June/July 2007, p29

Nutritional Facts

1 piece: 772 calories, 48g fat (24g saturated fat), 103mg cholesterol, 434mg sodium, 81g carbohydrate (62g sugars, 3g fiber), 10g protein.

  • 1 package (15-1/2 ounces) Oreo 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
  1. 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.
  2. 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.
  3. 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.
  4. Drizzle over dessert. Cover and freeze for 2 hours or until firm. Yield: 12-15 servings.
Originally published as Peanut Ice Cream Delight in Country Woman June/July 2007, p29

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