Frozen Peanut Buster Or Brownie Sundae Dessert |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love having a frozen dessert in the freezer during the summer for those hot summer days when you want something sweet but you don't want to heat up the oven. You can vary this with different ice cream flavors or toppings, but the original (a knock off of the popular DQ treat) is still my favorite. Read more . If you're in a rush, you can substitute a store-bought fudge sauce, but I promise you that the homemade version is worth the effort. Ingredients:
fudge sauce |
2 cups powdered sugar |
1 1/2 cups evaporated milk |
2/3 cup milk chocolate or semi-sweet chocolate chips |
1/2 cup butter |
1 teaspoon vanilla extract |
crust |
1 pound package oreo cookies. crushed quite finely |
1/2 cup melted butter |
additional layer ingredients |
1 1/2 cup skin-on spanish peanuts (you can use regular salted peanuts if you can't find the spanish peanuts) |
1/2 gallon best quaility vanilla ice cream |
7 ounce jar marshmallow creme (for serving) |
variations listed after directions... |
Directions:
1. For fudge sauce, mix all ingredients, except the vanilla, together in a medium saucepan and bring to a gentle boil.
2. Continue to boil very gently for 8 minutes, stirring occassionally.
3. Remove pan from heat and add 1 teaspoon vanilla extract; stir well.
4. Cool sauce completely, stirring occassionally - if you're in a rush for it to cool down, fill a large cake pan with water and ice cubes; place the pan of fudge sauce directly into the ice water, being careful not to let any water or ice spill into the fudge sauce - keep stirring frequently, and the sauce will cool quite quickly).
5. For the crust, mix the crushed Oreos with the butter; pat the mixture into the bottom of a 9x13 pan.
6. Bake at 375 degrees for 8 minutes.
7. Allow crust to cool completely before adding the remaining layers.
8. When crust is completely cool, layer the peanuts over it.
9. Soften the ice cream to enable you to spread it over the Oreo crust and peanuts (I put the ice cream in a large bowl, and microwave it a few seconds at a time until I can whip it up to a very thick milkshake consistency - then gently pour/spread it over the peanuts).
10. Top the ice cream layer with the hot fudge sauce.
11. Cover the pan well and keep it in the freezer until ready to serve.
12. To serve, remove pan from freezer for about 15 minutes to allow it to soften enough so you can easily cut it. I'll warn you that the Oreo crust is quite hard to cut through, so have a good, sharp knife to cut the dessert into pieces!
13. Microwave the marshmallow creme until it is warm enough that you can stir it.
14. Place a piece of frozen dessert on a plate and drizzle with plenty of warm marshmallow creme.
15. Keep leftovers in the freezer.
16. VARIATIONS
17. HOT FUDGE BROWNIE SUNDAE dessert:
18. Make a batch of your favorite 9x13 size brownie recipe (I use my Fudgey Saucepan Brownies for a fudgey brownie layer).
19. Top the cooled brownies with whatever flavor of ice cream you prefer.
20. Top the ice cream with the hot fudge sauce.
21. Keep in freezer until ready to serve.
22. To serve, top each piece with whippped cream and a cherry.
23. FROZEN TURTLE SUNDAE dessert:
24. Top the Oreo crust with toasted pecans instead of peanuts, then spread on the softened vanilla ice cream, then a jar of caramel ice cream topping. Freeze before spreading hot fudge sauce over caramel layer. Keep frozen and serve pieces topped with whipped cream.
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