Peanut Butter Ice Cream with a Hard Chocolate Shell

chocolate dessert low fat kid-friendly low cal frozen dessert peanut summer peanut butter self vegetarian pescatarian wheat/gluten-free tree nut free soy free kosher small plates

Adeena Sussman

Makes 4 servings

Source

Ingredients

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

Method

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.