Yield: 10 to 12 servings.
½ gallon vanilla ice cream, slightly softened
1 cup crunchy peanut butter
½ cup chocolate shavings
½ cup fudge sauce
½ cup roasted peanuts, chopped
4 waffle cones, chopped, for garnish
Into a stand mixer, add vanilla ice cream, peanut butter, and chocolate shavings; mix on low speed until well incorporated.
Line a cupcake tin with paper cupcake liners. Scoop ½ cup ice cream mixture into liners. Drizzle each scoop with fudge sauce and sprinkle peanuts over each. Place tin in freezer until ready to serve. Garnish with chopped waffle cone pieces.
print it
After a visit to the Newbold-White House, extend your journey into Perquimans County by exploring local history and downtown shops and finding tasty treats.
From pocosins to hollows, black bears shape North Carolina’s wild places — with persistence, silence, and strength.
To save her beloved holiday casserole from a Tupperware fate, one chef dared to reimagine a family classic.
This month, we give thanks to the men and women who devote their lives to keeping safe the people, places, and traditions we hold dear.
