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Boo’s Vanilla Ice Cream with Chunky Peanut Butter Sauce and Gingersnaps

I won’t count this one—it’s a dessert, not a meal—but it has three Boo favorites in one dish.

Cooks' Note

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Recipe information

  • Yield

    4 servings

Ingredients

1 cup chunky peanut butter (Boo preferred Skippy)
1/4 to 1/3 cup milk or half-and-half (eyeball it)
1/4 cup honey (eyeball it)
1/4 teaspoon ground cinnamon
2 pints vanilla ice cream, softened
12 gingersnaps (Boo liked Midel brand because they were extra crunchy)

Preparation

  1. Place the peanut butter, milk, and honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop the ice cream into dishes, top with peanut butter sauce, and jam the gingersnaps all around the bowl, getting the edges into the ice cream and sauce.

Rachael Ray 365: No Repeats
TagsSundaeFrozen DessertDessertSaucePeanut ButterDinnerBrunchVegetarian30 Minutes or LessSimmerCookbooks
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