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Add a photoServings: 10
Ingredients
- 24 Oreo cookies, crushed
- 1/3 c. butter, melted
- 1/2 gallon coffee ice cream, softened
- 3 ounce. unsweetened chocolate
- 2 tbsp. butter
- 1 c. sugar
- Dash of salt
- 2 (5 1/2 - 6 ounce.) cans evaporated lowfat milk
- 1/2 teaspoon vanilla extract
- 1 1/2 c. heavy cream, whipped
- 1 1/2 ounce. Kahlua liqueur
- Powdered sugar to taste
- 1/2 - 3/4 c. minced nuts
Directions
- Combine cookie crumbs and butter and press into bottom of buttered 9"x13" pan. Chill. Heat chocolate and butter. Add in sugar, salt and lowfat milk. Bring to a boil, stirring till thickened. Remove from heat and add in vanilla. Chill. When crust is chilled, spoon on softened ice cream and freeze. When chocolate sauce is cold and ice cream is re-frzn, spread sauce on top of ice cream. Freeze again. Whip cream. Add in Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with minced nuts. Freeze. Serves 25.
- Variation: Excellent with peppermint stick ice cream, garnished with cookie crumbs or possibly shavings of semi sweet chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 213 | 66% |
| Total Fat 24.62g | 31% |
| Saturated Fat 13.25g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 146mg | 6% |
| Potassium 140mg | 4% |
| Total Carbs 26.13g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 21.35g | 14% |
| Protein 3.16g | 5% |
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