Isaacs' Home Recipes Main Dessert Recipes Mint Chip Freeze

Mint Chip Freeze

2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1 can (12 ounces) evaporated milk
1 cup sugar
1/2 cup butter, cubed
2 squares (1 ounce each) unsweetened baking chocolate
1 gallon mint chocolate chip ice cream, softened
1 carton (16 ounces) whipped cream, thawed
Shaved chocolate

In a large bowl, combine the cookie crumbs and butter.
Press into 2 13x9x2" pans.
Refrigerate for 30 minutes.
In a small saucepan, combine the milk, sugar, butter and chocolate.  
Cook and stir over medium heat utnil thickened and bubbly, about 12 minutes.
Remove from the heat; cool completely.
Spread ice cream over each crust.
Spoon cooled chocolate sauce over top; even spread to cover.
Freeze until firm.
Spread with whipped cream.
Desserts may be frozen for up to 2 months.
Remove from the freezer 10 minutes before cutting.
Garnish with shaved chocolate.

* 2 desserts (15-18 servings each)

(Taste of Home - Feb/March 2005)