Ice Cream Loaf Recipe
Ice Cream Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A co-worker shared this recipe with me a few years back. Anyone who likes ice cream and chocolate can't resist this one.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1/4 cup chocolate wafer crumbs (about 5 wafers)
  • 1 tablespoon butter or margarine, melted
  • 1 pint vanilla ice cream, softened
  • 1/4 cup chopped peanuts
  • 1/4 cup semisweet chocolate chips
  • 3 tablespoons evaporated milk
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons butter or margarine

Directions

Cut a piece of foil into 12-in. x 3-in. rectangle. Line the bottom of a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil, so that the foil comes up over the ends of the pan. Combine wafer crumbs and melted butter; press onto bottom of prepared pan. Spoon ice cream over crumbs; smooth with a spatula. Sprinkle with nuts. Freeze until firm.
In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Reduce heat to simmer. Cook and stir for 4 minutes or until thickened. Refrigerate mixture until completely cool, stirring occasionally. Spread over ice cream. Cover and freeze until firm. Remove from refrigerator 10-15 minutes before serving. Yield: 4 servings.
Originally published as Ice Cream Loaf in Cooking for One or Two Cookbook 2003, p292

Nutritional Facts

1 piece: 366 calories, 25g fat (13g saturated fat), 56mg cholesterol, 193mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 6g protein.

  • 1/4 cup chocolate wafer crumbs (about 5 wafers)
  • 1 tablespoon butter or margarine, melted
  • 1 pint vanilla ice cream, softened
  • 1/4 cup chopped peanuts
  • 1/4 cup semisweet chocolate chips
  • 3 tablespoons evaporated milk
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons butter or margarine
  1. Cut a piece of foil into 12-in. x 3-in. rectangle. Line the bottom of a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil, so that the foil comes up over the ends of the pan. Combine wafer crumbs and melted butter; press onto bottom of prepared pan. Spoon ice cream over crumbs; smooth with a spatula. Sprinkle with nuts. Freeze until firm.
  2. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Reduce heat to simmer. Cook and stir for 4 minutes or until thickened. Refrigerate mixture until completely cool, stirring occasionally. Spread over ice cream. Cover and freeze until firm. Remove from refrigerator 10-15 minutes before serving. Yield: 4 servings.
Originally published as Ice Cream Loaf in Cooking for One or Two Cookbook 2003, p292

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forIce Cream Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review