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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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With its thick peanut and fudge topping, this ice cream cake is always a hit with our family, writes Kathy Pahl of Medicine Hat, Alberta. It can be prepared well in advance and appeals to both children and adults. Ingredients:
2 cups confectioners' sugar |
1 can (12 ounces) evaporated milk |
2/3 cup chocolate chips |
1 cup butter, divided |
1 teaspoon vanilla extract |
3 cups chocolate wafer crumbs (about 48 wafers) |
1/2 gallon vanilla ice cream |
2 cups salted dry roasted peanuts, crushed |
Directions:
1. In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
2. Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes.
3. Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 20 servings.
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