| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 quart coffee ice cream, softened
- 1/2 cup chopped salted peanuts
- Cookies ‘n’ Cream Crumbs, for sprinkling, recipe follows
- Caramel Sauce, for drizzling, recipe follows
- Whipped cream, for topping
- 1 package (36 cookies) chocolate sandwich cookies, such as Oreos
- 1 stick (1/2 cup) butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/2 cup heavy whipping cream
- Pinch kosher salt
Instructions
- Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
- Preheat the oven to 350 degrees F.
- Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
- Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1113 |
| Total Fat | 81 g |
| Saturated Fat | 47 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 3 g |
| Sugar | 84 g |
| Protein | 10 g |
| Cholesterol | 221 mg |
| Sodium | 254 mg |