Chocolate Ice Cream Dessert Recipes

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CHOCOLATE ICE CREAM DESSERT



Chocolate Ice Cream Dessert image

"I took the best parts of two ice cream dessert recipes and added my own touches to come up with this chocolaty layered treat," notes Ruth Yoder from Grantsville, Maryland. "At our family gatherings and quilting parties, it never fails to draw compliments."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16-20 servings.

Number Of Ingredients 8

2 ounces unsweetened chocolate
1 cup sugar
1 can (5 ounces) evaporated milk
1 package (15-1/2 ounces) Oreo cookies, crushed
1/2 cup butter, melted
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
Whipped topping, optional

Steps:

  • In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes. , Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months.

Nutrition Facts : Calories 323 calories, Fat 17g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 205mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP-ICE CREAM DESSERT



Chocolate Chip-Ice Cream Dessert image

Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 15

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
  • On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  • Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
  • Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
  • Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g

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