Ice-Cream Cookie Dessert - Yummy
Ice-Cream Cookie Dessert
COOKIES
1 packet cookies of your choice
(I
like to use Romany Creams)
WALNUT MIX
1 cup chopped walnuts (or nuts of your choice)
1 1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar
CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk (Carnation milk)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels (chips)
1 cup powdered sugar (icing sugar)
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
1 tablespoon vanilla extract
For a
easier Chocolate sauce recipe:
1
Can Evaporated milk
1
Large slap of (brown) milk chocolate
1
Cup icing sugar
2
tablespoons butter or margarine
1 tablespoon vanilla extract
1 tablespoon vanilla extract
2 liter or 1.5 qt. Vanilla Ice Cream, softened
FOR COOKIES: Chop
cooled cookies into small pieces.
FOR WALNUT MIX:
PREHEAT oven to 375° F. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.
FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.
FOR WALNUT MIX:
PREHEAT oven to 375° F. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.
FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.
If
you are using the easier Chocolate sauce recipe:
Break
the chocolate into smaller pieces.
Combine
all the ingredients in a heavy-duty saucepan. Cook over medium-low heat,
stirring occasionally, until chocolate is melted. Reduce heat to low; continue
cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove
from heat. Stir in vanilla extract. Cool completely.
TO ASSEMBLE:
WRAP outside of 9- or 10-inch springform pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.
TO SERVE, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.
Recipes -
with the word.doc
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Resepte in Afrikaans - met die Word.doc
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Resepte in Afrikaans - met die Word.doc
(As jy by die Afrikaanse groep
aansluit, sal jy outomaties ook die Engelse e-posse ontvang. Dit is nie nodig
om by albei aan te sluit nie)
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