Ideal for a hot summer day, or anytime you want a sweet, creamy treat. The sauce in this recipe makes a great hot fudge sauce all by itself, or a glaze for a chocolate cake.
Mocha Ice Cream Dessert, from Debra Dier
2 cups crushed Oreos, about 24 cookies
1/2 cup butter, melted
half gallon of coffee ice cream, softened
3 ounces unsweetened chocolate
2 tablespoons butter
1 cup granulated sugar
dash of salt
12 ounces evaporated milk
1/2 tsp. vanilla
2 cups heavy cream
2 ounces coffee liqueur or coffee flavoring
¼ cup powdered sugar
1/2 cup roasted pecans or other nuts (optional)
shaved dark chocolate (optional)
Roast the pecans. Preheat oven to 350°. Place nuts in a single layer on lightly oiled cookie sheet. Roast them until they become aromatic, about five minutes. Be careful, because they will burn easily.
Butter the bottom of a 9 x 13 dish or baking pan.
Combine cookie crumbs and butter and press into the bottom of the buttered dish. Refrigerate until chilled.
When chilled, spoon on softened ice cream, spread evenly and freeze until firm.
In a saucepan over low heat, melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. When cool refrigerate until chilled. When chilled, spread on top of ice cream working quickly to prevent ice cream from melting.
Whip cream adding sugar and coffee liqueur. Spread over chocolate layer. Sprinkle top with chopped nuts and chocolate.
Freeze until firm. Enjoy!