Ingredients

• 1 quart coffee ice cream, softened
• 1/2 cup chopped salted peanuts
• Cookies 'n' Cream Crumbs, for sprinkling, recipe follows
• Caramel Sauce, for drizzling, recipe follows
• Whipped cream, for topping
• 1 package (36 cookies) chocolate sandwich cookies, such as Oreos
• 1 stick (1/2 cup) butter, melted
• 1 cup packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter, cut into pats
• 1/2 cup heavy whipping cream
• Pinch kosher salt

Instructions

1. Watch how to make this recipe.
2. Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
3. Preheat the oven to 350 degrees F.
4. Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
5. Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.