Peanut Butter Ice Cream with a Hard Chocolate Shell
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons vegetable oil
- 1/4 cup chunky peanut butter
- 8 ounces frozen fat-free whipped topping, thawed
- 2 ounces dark chocolate (70 percent cacao), chopped
- 2 tablespoons salted peanuts, chopped
Preparation 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. Per serving: 304 calories, 21 g fat, 7 g saturated fat, 25 g carbohydrate, 3 g fiber, 7 g protein Nutritional analysis provided by Self
Preparation 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. Per serving: 304 calories, 21 g fat, 7 g saturated fat, 25 g carbohydrate, 3 g fiber, 7 g protein Nutritional analysis provided by Self
