CHOCOLATE PEANUT BUTTER RASPBERRY FREEZE

1 cup ice
2/3 cup chocolate ice cream
1/4 cup (2 ounces) raspberry liqueur, such as Chambord
2 tablespoons (1 ounce) brandy
2 tablespoons chocolate syrup
2 tablespoons milk
1/4 cup creamy peanut butter

Place the ingredients in a blender in the order listed. Blend until smooth, making certain the ice is completely crushed.

Pour into two glasses and serve immediately.

Makes 2 servings
Source: The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread by Bruce Weinstein and Mark Scarbrough