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Makeover Peanut Ice Cream Delight

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

Ingredients

  • 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
  • CHOCOLATE SAUCE:
  • 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

Directions

  • 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.
  • 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.
  • Drizzle chocolate sauce over peanuts. Cover and freeze for 2 hours or until firm. Drizzle each serving with 2 teaspoons caramel topping.
Nutrition Facts
1 piece: 296 calories, 13g fat (6g saturated fat), 28mg cholesterol, 218mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 6g protein.

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