Cold Winter Months Soups

Chocolate Peanut Ice Cream Dessert

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Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/2 cup finely chopped peanuts
  • 1/4 cup butter, softened
  • 2 tablespoons confectioners' sugar
  • 6 cups chocolate ice cream, softened, divided
  • FILLING:
  • 3 ounces cream cheese, softened
  • 1/3 cup chunky peanut butter
  • 3/4 cup confectioners' sugar
  • 1/4 cup milk
  • 1/2 cup heavy whipping cream, whipped

Directions

  • Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the first four ingredients; press half onto the bottom of the pan. Freeze for 15 minutes. Spread half of the ice cream over crust; freeze for 1 hour or until firm.
  • Meanwhile, for filling, in a large bowl, beat cream cheese and peanut butter until creamy. Beat in sugar and milk. Fold in whipped cream.
  • Spread over ice cream; freeze for 1 hour or until firm. Spread with remaining ice cream (pan will be very full). Press remaining crumb mixture on top. Cover and freeze for several hours or overnight.
  • Remove from the freezer 10 minutes before serving. Using foil, remove loaf from pan; discard foil. Cut into slices using a serrated knife.

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