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
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.
