Tuesday, June 28, 2016

Chocolate and Peanuts and Ice Cream Anyone? The BEST Ice Cream Dessert!

What's summertime without ice cream? For that matter, what's a Monday, Tuesday or any weekday without ice cream? lol, I'm having a serious struggle with it this summer. Nothing cuts the heat and humidity like ice cold ice cream here in South Carolina.
And if you like Dairy Queen Buster Bars, this recipe makes a 9 x 13 pan full! Warning: DO NOT EAT IT ALONE, I cannot imagine the calorie count!
Even though I've cut the sugar and the butter of the original recipe, it's still very rich and sweet. So bring it along to the church picnic, or divide it up in smaller foil pans to save for smaller get-togethers. In fact, why not invite other widows over for a movie night or go to a ballgame or  the fireworks together and serve this treat afterwards?

1 cup confectioner's sugar
1/2 of a 13 oz. can of evaporated milk
1 pkg. (6 oz.) chocolate chips
1/4 cup butter
1 tsp. vanilla

1 pkg. (15 oz.) Oreos cookies, crushed (use regular Oreos, not the Double-Stuff)
1/4 cup melted butter

1 1/2 cups roasted peanuts (Use your favorite kind: dry-roasted or Spanish work equally fine...salted or lightly salted... you can't go wrong).
1/2 gallon vanilla soft-serve ice cream from your favorite ice cream shop

Combine confectioner's sugar, evaporated milk, chocolate chips, and 1/4 cup butter in a pot. As it melts together, low boil for 8 minutes, stirring constantly.
Add vanilla and let it cool.

Combine crushed cookies and 1/4 cup melted butter. Pat lightly into 9" x 13" pan (or two smaller pans, or a number of mini-loave foil pans).
Freeze crust until firm.

Sprinkle peanuts over cookie crust. Spread soft serve ice cream over the peanuts. Spread chocolate sauce over ice cream.
Keep in the freezer until ready to serve, and then give it just a few minutes to soften up enough to cut
it into servings.


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