Peanut Butter Ice Cream With a Hard Chocolate Shell
Some research suggests dark chocolate reduces cravings for sweet, salty and fatty foods. But don't worry—the effects won't kick in until after you've cleaned your bowl.
- 0.25 cup chunky peanut butter
- 8 Ounce frozen fat-free whipped topping, thawed
- 2 Ounce dark chocolate (70 percent cacao), chopped
- 2 tsp vegetable oil
- 2 Tbsp salted peanuts, chopped
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.
Image Credit: Levi Brown
Recipe Courtesy of: Adeena Sussman