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Add a photoServings: 12
Ingredients
- 2 1/2 c. crushed vanilla wafers
- 2/3 c. butter and 5-6 tbsp. for crust
- 2 sqs. unsweetened chocolate
- 2 egg yolks
- 1 teaspoon vanilla
- 2 c. powdered sugar
- 1/2 gal. peppermint ice cream
Directions
- 1ST LAYER: Mix 2 c. wafer crumbs with approximately 6 Tbsp. melted butter and press into 9 x 13 inch pan. Refrigeratewhile doing next step.
- 2ND LAYER: Heat butter and chocolate together, cold a bit, add in beaten egg yolks, powdered sugar and vanilla. Stir till mix gets creamy smooth and a bit lighter in color. Spread over crumb crust, then freeze.
- 3RD LAYER: Slice ice cream (approximately 1 1/4 inches wide sections) and fit in pan over chocolate layer.
- Let sit out a bit to soften so you can smooth over ice cream and fill in the cracks, sprinkle with 1/2 c. crumbs over the top and freeze. This keeps well in freezer and can be made ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 411 | |
| Calories from Fat 179 | 44% |
| Total Fat 20.27g | 25% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 228mg | 10% |
| Potassium 92mg | 3% |
| Total Carbs 57.69g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 38.16g | 25% |
| Protein 3.2g | 5% |
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