I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Two years ago: Baked Crazy Feta
PEANUT BUTTER ICE CREAM WITH DARK CHOCOLATE SHELL
1/4 cup creamy peanut butter
8 oz. frozen fat-free whipped topping, thawed
2 oz. dark chocolate, chopped
2 tsp coconut oil
2 Tbsp salted peanuts, chopped
- 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.
Source: Adapted slightly from SELF Magazine.