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Peanut Ice Cream Squares

By: Kathy Pahl

"'With its thick peanut and fudge topping, this ice cream cake is always a hit with our family,' writes Kathy Pahl of Medicine Hat, Alberta. 'It can be prepared well in advance and appeals to both children and adults.'"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

2 cups confectioners' sugar
1 (12 ounce) can evaporated milk
2/3 cup chocolate chips
1 cup butter (no substitutes), divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs
1/2 gallon vanilla ice cream*
2 cups salted dry-roasted peanuts, crushed

Directions

In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. x 2-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.