Scrumptious Mocha Ice Cream Dessert
Sara Jane Moran
- 24 Oreo or Hydrox chocolate cream sandwich cookies, crushed
- 1/3 c. butter, melted
- 1/2 gal. coffee ice cream
- 3 oz. unsweetened chocolate
- 2 tbsp. butter
- 1 c. sugar
- Dash of salt
- 1 (12 oz.) can evaporated milk
- 1/2 tsp. vanilla extract
- 1 1/2 c. heavy cream, whipped
- 1 1/2 oz. Kahlua liqueur
- Powdered sugar to taste
- 1/2-3/4 c. chopped nuts
Combine cookie crumbs and butter; press into the bottom of a buttered 9 x 13 inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze.
Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze.
Variation: Excellent with peppermint stick ice cream, garnished with cookie crumbs or shavings of semi-sweet chocolate.