Peanut Butter Ice Cream with a Hard Chocolate ShellLevi Brown
Some research suggests dark chocolate reduces cravings for sweet, salty and fatty foods. But don't worry—the effects won't kick in until after you've cleaned your bowl.
Recipe information
Yield
Makes 4 servings
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
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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.
Nutrition Per 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