We have been trying out a lot of different ways to make frozen desserts lately without using much cream, and sometimes no cream. We tried avocados, coconut milk, and lots of ice. Avocados are great, we also love the coconut milk as a base. When we used coconut milk we were making piña coladas so we did not completely freeze this cocktail but it was very interesting. Most of the time people don't have the exact amount of heavy cream or they might not have any cream around, and using eggs with a milk base sometimes takes too long. Since we are impatient we have been trying to use basically everything else to make desserts with. The bases usually consist of a sugar-fruit-milk or sugar-chocolate-milk base poured over ice, then blended and add to an ice cream maker. We are going to try white chocolate soon and anything else we can find to try in the dessert. Let us know if anyone has any good ideas. Makes 1 quart of ice cream
Method Gently melt the chocolate, cocoa powder, sugar, corn syrup and light cream in a sauce pan. You just want everything to come together, not boil. It will take a few minutes for the cocoa powder to dissolve into the mix. In a blender add 3 cups of ice and pour the hot mixture over it and blend for 30 second, until all the ice is chopped up pretty fine. Place in an ice cream maker and add the peanuts. Run for 20-30 minutes. 
Once the dessert has come together in the maker you will now want to add the peanut butter. We took the peanut butter and placed it in a bowl and whipped it up with a spoon to loosen it up to make it easier to place small amounts in strips over different parts of the ice cream. Fold if necessary to integrate the peanut butter evenly, but not too much. You want your guests to see and taste the peanut butter seperately.
Freeze for around 4-5 hours and serve.
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