This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?
The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!
And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?
- ¾ cup butter
- 2 cups vanilla wafer crumbs
- 2 cups powdered sugar
- 3 eggs
- 6 ounces semisweet chocolate chips
- 1½ cups peanuts, dry-roasted
- ½ gallon vanilla ice cream; slightly softened
- Melt ¼ cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
- In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
- Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
- Let stand at room temperature about 5 to 10 minutes before cutting to serve.