Peanut Butter Ice Cream with a Hard Chocolate Shell Recipe

Peanut Butter Ice Cream with a Hard Chocolate Shell Recipe

  • 1/4 cup chunky peanut butter
  • 8 ounces frozen fat-free whipped topping, thawed
  • 2 ounces dark chocolate (70 percent cacao), chopped
  • 2 teaspoons vegetable oil
  • 2 tablespoons salted peanuts, chopped
  1. In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds. In a bowl, fold together peanut butter and whipped topping until swirled. Cover and freeze until solid, 4 to 6 hours. 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. Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.
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