- 24 Oreo or Hydrox chocolate cream sandwich cookies, crushed
- 1/3 cup [75 g] butter, melted
- 8 cups / 1/2 gallon [2 L] peppermint stick ice cream
- 3 ounces [85 g] unsweetened chocolate
- 2 tablespoons [30 g] butter or margarine
- 1 cup [200 g] sugar
- Dash of salt
- 2 [5 1/2 to 6-ounce / 156 to 170-mL each] cans evaporated milk
- 1/2 teaspoon [2.5 mL] vanilla extract
- 1 1/2 cups [375 mL] heavy cream
- 1 1/2 ounces [ 42 mL] Kahlua liqueur
- Powdered sugar to taste
- 1 /2 to 3/4 cup [125 to 190 mL] chopped nuts
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- Combine cookie crumbs and butter; press into the bottom of a springform pan.
- Refrigerate.
- When chilled, spoon on softened ice cream and freeze.
- Melt chocolate and butter.
- Add sugar, salt and evaporated milk.
- Bring to boil, stiring until thickened.
- Remove from heat; add vanilla.
- Chill and spread on top of ice cream.
- Freeze.
- Whip the cream.
- Add Kahlua and powdered sugar to taste.
- Spread over the chocolate layer and sprinkle top with nuts.
- Freeze.
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