Peanut Buster Ice Cream Pops

Ingredients:

* 1 Pint of Ice Cream - Vanilla, at room temperature 

* 10-15 Mini Brownie Squares, store bought or baked 

* 2cups Roasted Peanuts 

* 1cup Peanutbutter, melted and semi-cooled

* 1cup Nutella, melted and semi-cooled 

For the Chocolate Shell:

* 1tbsp Coconut Oil

* 2cups Semi-Sweet Chocolate Chips 

Note 1: The Ice Cream should not be fully melted but pliable. 

Note 2: If you choose to bake the brownies at home - here's a recipe.

Directions:

1. Chop the brownies into small pieces.  

2. You can either use plastic disposable cups or a large muffin pan mold to create the Ice Cream Pops. If you are using a muffin pan, line the muffin cups with saran wrap with a little overhang (makes it easier to take the pops out of the pan once frozen).

3. Fill the mold with a 1/4cup of the ice cream. Top the ice cream with brownie bites and peanuts. Freeze for 10 minutes. 

4. Take 2-3 of the molds out of the freezer at a time, and add on some melted peanut butter and brownie bites, and top with 1/4cup ice cream. Freeze for 10 miuntes. Do this with all of the molds. 

5. After 10 minutes, take out the molds again 3 at a time, and add in the melted chocolate sauce, sprinkle more peanuts, and top wth a little more ice cream mixture. Add in the popcicle stick (press in). Freeze overnight. 

6. Once frozen, take each Ice Cream pop out of its mold, and dip in the chocolate shell mixture. Lay each one on a parchment paper covered tray to set. Freeze, until ready to eat. 

7. To make the chocolate shell mixture, combine the chocolate chips and the coconut oil in a microwave safe bowl, and heat for 20 seconds at a time, until melted. Mix well. Dip each frozen Ice cream pop in the mixture quickly and place on parchment covered tray in freezer. 

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