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Frozen Peanut Crunch Dessert with Chocolate Sauce


Bottom Layer:
1 1/2     cups (375 mL) chocolate wafer crumbs
1/2     cup (125 mL) peanuts, finely chopped
1/4     cup (50 mL) butter
1/4     cup (50 mL) peanut butter

2     quarts (2 L) vanilla ice cream, softened
3/4     cup (175 mL) peanut butter
1     cup (250 mL) crushed peanut brittle

Chocolate Sauce:
1/4     cup (50 mL) semi-sweet chocolate chips
1/2     cup (125 mL) milk
1/2      cup (125 mL) brown sugar
1/3     cup (75 mL) peanut butter
1/2     teaspoon (2 mL) vanilla 


Bottom layer: In a bowl, combine crumbs and chopped peanuts. Melt butter and peanut butter over low heat; add to crumbs and mix well. Press mixture evenly into a greased 9-inch (23 cm) springform pan. Bake at 375°F (190°C) for 10 minutes. Cool and then chill for at least 15 minutes before filling.

To make filling: Spoon 1/2 of the softened ice cream into prepared crust. Swirl 1/2 of the peanut butter into ice cream; sprinkle with 1/2 of crushed peanut brittle. Repeat layers. Cover and freeze for at least 4 hours; overnight is best. For easier cutting, remove from freezer about 15 minutes before serving. Serve with warm sauce. Makes 10 to 12 servings.

To make sauce: Melt chocolate chips in top of a double boiler over simmering water. Add milk and brown sugar; stir over hot water until sugar is dissolved. Add peanut butter and stir until sauce is thick and smooth. Remove from heat and stir in vanilla. Serve warm.

Frozen Peanut Crunch Dessert with Chocolate Sauce

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