Decadent Ice Cream Dessert |
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Prep Time: 600 Minutes Cook Time: 30 Minutes |
Ready In: 630 Minutes Servings: 14 |
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This recipe is from March 1991 Southern Living and was submitted by Mary Andrew, Winston-Salem, North Carolina, I used to make it for my dad's birthday when he was alive. My daughter requested it for her birthday this year and I really had to search for the 1991 Annual Recipes book. Ingredients:
1 1/4 cups crumbled cream-filled chocolate sandwich cookies |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 quart chocolate ice cream, softened |
1 quart vanilla ice cream, softened |
6 (1 1/2 ounce) english toffee-flavored candy bars, crushed (like heath or skor) |
1 quart coffee ice cream, softened |
1/3 cup butter or 1/3 cup margarine |
2 cups firmly packed brown sugar |
1/8 teaspoon salt |
1 cup half-and-half, divided |
2 teaspoons cornstarch |
2 teaspoons vanilla extract |
1 (6 ounce) package semisweet chocolate morsels |
1 (12 ounce) can evaporated milk |
2 cups sifted powdered sugar |
Directions:
1. Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of a 10-inch springform pan. Bake at 350 degrees for 6 minutes. Cool on a wire rack.
2. Spread 1/2 cup Caramel Sauce over crust, leaving a 1 inch border; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until firm.
3. Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup Chocolate Sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over Chocolate Sauce. Cover tightly, and freeze at least 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan, and slice dessert into wedges. Serve with remaining sauces. Yield: 12 to 14 servings.
4. Caramel Sauce.
5. Combine butter, brown sugar, salt, and 3/4 cup half-and-half in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Combine cornstarch and reamining 1/4 cup half-and-half; gradually stir into brown sugar mixture. Cook over low heat, stirring constantly, until mixture thickens. Stir in vanilla. Yield: 2 cups.
6. Chocolate Sauce.
7. Combine chocolate morsels and evaporated milk in a small heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook over medium heat, stirring frequently, 5 minutes or until sauce thickens. Yield: 2 cups.
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