Chocolate Ice Cream Dessert Recipe

5 1 1
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Chocolate Ice Cream Dessert Recipe

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5 1 1
Publisher Photo
"I took the best parts of two ice cream dessert recipes and added my own touches to come up with this chocolaty layered treat," notes Ruth Yoder from Grantsville, Maryland. "At our family gatherings and quilting parties, it never fails to draw compliments."
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 2 squares (1 ounce each) unsweetened chocolate
  • 1 cup sugar
  • 1 can (5 ounces) evaporated milk
  • 1 package (16 ounces) cream-filled chocolate sandwich cookies, crushed
  • 1/2 cup butter or margarine, melted
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • Whipped topping, optional

Directions

In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes.
Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months. Yield: 16-20 servings.
Originally published as Chocolate Ice Cream Dessert in Quick Cooking May/June 1999, p35

Nutritional Facts

1 piece: 323 calories, 17g fat (9g saturated fat), 35mg cholesterol, 205mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 2 squares (1 ounce each) unsweetened chocolate
  • 1 cup sugar
  • 1 can (5 ounces) evaporated milk
  • 1 package (16 ounces) cream-filled chocolate sandwich cookies, crushed
  • 1/2 cup butter or margarine, melted
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • Whipped topping, optional
  1. In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes.
  2. Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months. Yield: 16-20 servings.
Originally published as Chocolate Ice Cream Dessert in Quick Cooking May/June 1999, p35

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MY REVIEW
Rochester User ID: 88143 72128
Reviewed May. 21, 2013

"I have made this for many years since it appeared in quick Cooking in 1999. It is my son's birthday cake that he requests every year. I have switched the ice cream flavors from year to year and used hot fudge sauce if time is tight. Definitely do the whipped topping as frosting!"

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