Mint Ice Cream Dessert

I saw this recipe a few weeks ago on Taste of Home's website and knew I would like to make it for St. Patrick's day.  The original recipe makes 2, 9x13 pans of the dessert, which is probably good for a family reunion or something, but way too much for us.  I cut the recipe in half and we'll still have a ton leftover, but I figure it will keep well in the freezer. 

When I was making the chocolate sauce, it looked really funky and almost un-appetizing at first, but I just kept simmering it away, and it turned out very well, and is totally delish.  I chose to protect my reputation and use real whipped cream instead of CoolWhip for this recipe.  (ha ha).  The only whipping cream I had on hand was a few boxes of this wierd European (but good) shelf-stable cream I buy here.  One box is about 2/3 cup.  I whipped that up first, and it wasn't enough to cover the dish, so I whipped another box.  I figure a good amount to use would be 1 1/2 cups whipping cream- whipped. 

The recipe also called for a 14-oz package of chocolate sandwich cookies.  A package or Oreos is over 1 pound, but I just measured out 14 oz. using my kitchen scale.  Next time, I would just throw in the whole pacakge, to make the crust thicker, and not to have a few lonely Oreos hanging around the cupboards.  I just used a regular package of mint chocolate chip ice cream- 1.5 quarts, I think.  This would be good with homemade ice cream!! 

Happy Saint Patrick's Day!!

Mint Ice Cream Dessert

adapted from Taste of Home

1 packages (14 ounces or larger) cream-filled chocolate sandwich cookies, crushed

1/4 cup butter, melted

1 can (5 ounces) evaporated milk + one ounce regular milk
1/2 cup sugar
1/4 cup butter, cubed
1 ounces unsweetened chocolate
1.5 quarts mint chocolate chip ice cream, softened
1-1/2 cups whipping cream, whipped with 4 tablespoons sugar (I used vanilla sugar)
shaved chocolate, optional

1.  In a large bowl, combine the cookie crumbs and butter (I crushed the Oreos in my food processor first, and then added the melted butter and pulsed it all together). Press into a 13-in. x 9-in. dish. Freeze for 15-30 minutes.

2.  Meanwhile, in a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely.

3.  Spread ice cream over the crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped cream. Dessert may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate. Yield: 15-18 servings.

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