Friday, July 8, 2011

Frozen Ice Cream Delight

We had a birthday at our house this past weekend. My baby, the very youngest turned 15! How can this be? It seems that this is the cry of every mother's heart, lamenting how quickly the time has passed.

Back in the day, we used to only have cakes to celebrate birthdays. Then we decided that there are way too many great desserts out there to just limit birthdays to cakes. So, our boys now choose what dessert they would like.

My youngest chose this ice cream dessert. It is a great choice for a summer dessert, birthday, party or "just because." I might also add that our nephew, after enjoying his dessert said "Aunt Joyce, that was the best dessert I've ever had." Success!

It starts with an Oreo cookie crust with some butter and sugar mixed in.

Next comes the ice cream layer, you can choose vanilla, chocolate or coffee!

The chocolate sauce is next and it is a bit decadent! But, oh so worth it!

You just simply cannot skip the peanuts!

How about some dollops of Cool Whip?

I usually prefer to use real whipping cream, but for convenience and consistency, the Cool Whip is a great addition.

Almost complete!

Here's the birthday boy himself, enjoying his dessert at his party! Why is he wearing a sombrero on his head? Ummmmm...teenage boys are a bit of a mystery!

Frozen Ice Cream Delight
Adapted from Taste of Home

  • 2-1/2 cups cream-filled chocolate sandwich cookie crumbs, divided
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 gallon chocolate, coffee or vanilla ice cream, softened
  • 2 cups confectioners' sugar
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups salted peanuts
  • 1 carton (8 ounces) frozen whipped topping, thawed

Combine 2 cups cookie crumbs with butter and sugar. Press onto the
bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
Spread ice cream over crumbs; freeze until firm, about 3 hours.
In a small saucepan, combine the confectioners' sugar, chocolate
chips, butter and evaporated milk. Bring to a boil; boil for 8
minutes. Remove from the heat; stir in vanilla. Cool to room
temperature. Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until
Spread whipped topping over the top; sprinkle with remaining
cookie crumbs. Freeze for at least 3 hours before serving.

Yield: 12-16 servings.

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