My mother has been making this layered ice cream dessert for years, and she often gets requests to take it to parties. It's one of my guilty pleasures in the summer time, although I only have it about once or twice a year, which is probably a good thing because it would go straight to my hips. It's a fun, easy dessert that can be pretty much whatever you want it to be, just choose your favorite ice cream or frozen yogurt and nuts. The chocolate sauce is decadent and rich and goes perfectly with pretty much whatever flavor ice cream you choose. I made this one with turtle ice cream and Chocolate Creme Oreos. For a banana split dessert, use banana split ice cream and add sliced bananas on top of the ice cream.
You can make this dessert all in one day, or you can spread the preparation out over two days. Directions for both methods are below.
Recipe Notes
It's easy to make this ice cream dessert gluten free with some simple substitutions: gluten-free cookies, and make sure that the ice cream is gluten free.
Variations & Combinations
- chocolate cookie base, peanut butter ice cream, chocolate sauce, chopped peanuts
- shortbread cookies base, lemon gelato, white chocolate sauce, chopped pecans
- chocolate cookie base, maple walnut ice cream, caramel sauce, chopped walnuts
- chocolate cookie base, banana ice cream, sliced bananas, chocolate sauce, chopped peanuts
- chocolate cookie base, chocolate ice cream, warm Nutella, chopped hazelnuts
- chocolate cookie base, bananas foster gelato, caramel sauce, chopped pecans
What combinations can you think of? What would be your favorite flavors?
Mom's Ice Cream Dessert
Equipment
- 2-quart sauce pan
- food processor
- 9×13 pan
- plastic wrap
Ingredients
CHOCOLATE SAUCE
- 12 ounces fat-free evaporated milk
- 4 ounces semi-sweet baking chocolate (chopped - I use Ghirardelli.)
- 1 cup granulated sugar
- 8 tablespoons unsalted butter
COOKIE BASE
- 16 ounces gluten-free chocolate sandwich cookies
- 8 tablespoons unsalted butter (melted)
THE REST
- ½ gallon ice cream ( or frozen yogurt, any flavor, softened)
- 8 ounces whipped topping (thawed)
- 1 cup chopped nuts (chef's choice based on the ice cream)
Preparation
Preparation - One Day Method
- Chocolate Sauce: Combine milk, chocolate, sugar, and butter in a sauce pan over medium heat and bring to a boil. Boil 15 minutes, stirring constantly. Cool and then chill in the refrigerator.
- Put the cookies (including the creamy middles) in the food processor and process for about 30 seconds, until you have medium crumbs. Pour the crumbs into the 9x13 pan and stir in the melted butter. Press the mixture into the bottom of the pan and freeze for an hour or two, until pretty solid.
- On top of frozen cookie crust spread all of the softened ice cream. Press plastic wrap on top of the ice cream and freeze for about three hours, until ice cream is solid.
- Pour cooled chocolate mixture over the ice cream. Freeze for about three hours, until the layer is solid. This is important, otherwise the sauce will run everywhere when you cut and serve. Spread whipped topping over the top and sprinkle with nuts. Keep frozen.
Preparation - Two Day Method
- You can make the cookie crust and the ice cream layer on one day, then freeze overnight and make the chocolate sauce the next day. Just make sure you allow enough time for the chocolate sauce layer to freeze solid.
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