Ice Cream Dessert

This is a really wonderful ice cream dessert that I make for special occasions.  It is AWESOME!

Crust:

Toss together:

• 2-1/2 cups finely chopped crushed vanilla wafers (I use the whole box)
• 8 tbsp. melted margarine

Reserve ½ c. crumb mixture; press remaining crumbs in greased 9×13 pan.

Chocolate Filling

• ½ c. margarine
• 2 squares unsweetened chocolate
• 2 c. powdered sugar
• 3 beaten egg yolks
• 3 beaten egg whites (just until foamy)
• 1 tsp. vanilla

Melt chocolate and margarine over double boiler.  Add powdered sugar and beaten yolks.  Cook slowly over hot water – 5 minutes or so.  Remove from heat and blend in beaten whites and vanilla.  Pour over crumbs.  Put in freezer until it hardens some.  Slice half gallon container vanilla ice cream evenly over chocolate mixture and sprinkle with remaining crumbs.

NOTES:

The first time I made this, my family thought the ice cream was too thick.  We decided it needed another layer of chocolate.  So I double the chocolate filling and spread half on the wafer crumbs, then add half the ice cream, the rest of the chocolate and then the rest of the ice cream.  You don’t have to do this for this to be a great dessert.  It’s just the way my family wanted me to do it.

If you don’t have a double boiler, you can still make this.  But watch it carefully so you don’t burn the chocolate.

Also, be careful adding the beaten whites so they don’t cook a little bit.  The recipe doesn’t say to do this, but it works better if you add about ¼ cup of the chocolate mixture to the whites, stir, add another ¼ cup chocolate to the whites, stir and then add that mixture to the chocolate.  The first time I made this, I had to throw the chocolate away and start over because the egg whites got just a little chunky.

If you don’t have time or desire to make the chocolate from scratch, you can purchase hot fudge sauce.  The recipe as written makes 2 cups of chocolate sauce.  If you do it my way, you’ll need 4 cups.

The chocolate sauce is a great recipe to keep in mind for other desserts or as a topping for ice cream.

Set the dessert out about 15 minutes before serving time to soften.  It’s easier to cut.

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