This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
½ cup dry-roasted peanuts, coarsely chopped
1 ½ cups nonfat chocolate syrup, warmed
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.