- 6 plastic small plastic cups
- 6 Popsicle sticks
- 1/2 gallon of vanilla ice cream or frozen yogurt
- Spanish peanuts
- 1 jar of hot fudge
- 12 ounces of semi-sweet chocolate chips
- 3 Tablespoons of vegetable oil
- Line your cups up, in the bottom spoon about 1/2 T of peanuts, then drizzle with about 1/2 T of hot fudge.
Line your cups up, in the bottom spoon about 1/2 T of peanuts, then drizzle with about 1/2 Tablespoon of hot fudge.
Place a scoop of ice cream over that, and press it down firmly.
Top that again with about 1 heaping T of hot fudge, smearing it on top of the ice cream, top with 1 Tablespoon peanuts.
Next more ice cream, press it down, more hot fudge and peanuts.
Place a Popsicle stick in the middle of the cup, and place the cups in the freezer.
We froze ours for 24 hours.
After they are good and frozen, you can begin the dipping process.
Pour your chocolate chips and oil in a microwave safe bowl. Make sure it's pretty tall in order to be able to dunk the frozen Ice cream all of the way in and get it on the bottom by the stick. Melt in 30 second intervals stirring in between until chocolate is smooth. Let it stand for just a minute, so it isn’t super hot.
Lightly squeeze the outside of the cup to release the ice cream. I had to run a butter knife around the outside to loosen it up.
Dunk it into the chocolate, and hold up for a second, giving it a slow twirl to distribute chocolate and let the excess run off.
Place on a cookie sheet lined with waxed paper, and place back in the freezer.
Make sure to PACK the ice cream down firmly!!
I only had one stick come loose when I was dipping, and I know that's why. I bought the wide Popsicle sticks at our Hobby Lobby, they held well!
recipe adapted from Eat at Home
Amount Per Serving: Calories: 808 Total Fat: 45g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 81mg Sodium: 200mg Carbohydrates: 99g Fiber: 5g Sugar: 84g Protein: 10g