Ingredients
- 1 pint dolce de leche ice cream, slightly softened
- 4 mini peanut butter cups
- 12 peanut butter cookies, such as nutter butters, coarsely ground in food processor or smashed to bits in a re-sealable plastic bag
- Chocolate sauce, store bought
- Caramel sauce, store bought
Directions
Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top.
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By skibunny2k_8259809
Santa Maria, CA
on September 04, 2007
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I made this for my family and they loved it! I always lighten up Rach's recipes, because many of them are too high in calories for us, but it's very easy to do by just substituting a few ingredients. I made these w/ Dryer's slow-churned ice cream and the 100 calorie nutter butter cookies. You can even use a sugar free candy for the center. Still tasty and much lighter!
By cutenycgal810c_...
spring valley, NY
on April 27, 2007
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This was a quick, easy and delishious recipe. To cut down on the calories I just sprinkled the nutter butters on top and used low cal vanilla ice cream. I highly recommend this receipe.
By horseobsessed10...
Bowling Green, KY
on May 31, 2006
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These were outstanding and very easy. I loved them!
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