Peanut Butter Ice Cream With A Hard Chocolate Shell
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds
2
In a bowl, fold together peanut butter and whipped topping until swirled
3
Cover and freeze until solid, 4 to 6 hours
4
In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature
5
Divide frozen peanut butter mixture among 4 bowls
6
Divide chocolate sauce and peanuts among bowls; let sauce harden before serving
7
In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds
8
In a bowl, fold together peanut butter and whipped topping until swirled
9
Cover and freeze until solid, 4 to 6 hours
10
In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature
11
Divide frozen peanut butter mixture among 4 bowls
12
Divide chocolate sauce and peanuts among bowls; let sauce harden before serving