Six-Layer ‘I-Scream-for-Ice-Cream’ Bars
Enjoy a Cool Treat for Summer
Ice cream and summertime go hand-in-hand, especially when you’re headed to a friend’s barbecue and you’ve been asked to bring dessert. This refreshing ice cream treat is created with layer after layer of scrumptious deliciousness that will leave your friends asking for seconds — and your recipe.
Fudge Sauce Layer
- 1½ cups evaporated milk
- 2/3 cup chocolate chips
- 1/2 cup Hiland Dairy Butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Cookie Crumb Layer
- 1 pound chocolate sandwich cookies, crushed
- 1/2 cup Hiland Dairy Butter, melted
- 1/2 gallon Hiland Dairy Vanilla Ice Cream
- 12 North Star Original Ice Cream Sandwiches
- 1½ cups roasted Spanish peanuts
- One 12-ounce container frozen whipped topping, thawed
In a medium saucepan over low heat, combine evaporated milk, 1/2 cup butter, chocolate chips and powdered sugar. Bring to a rolling boiling, and cook for approximately 7 to 8 minutes, stirring constantly. Remove from heat, stir in vanilla extract and cool completely.
In a large bowl, thoroughly mix together the crushed chocolate sandwich cookies with 1/2 cup melted butter. Press mixture into the bottom of a 9 x 13-inch baking dish; freeze for 20 minutes.
Remove from freezer and place ice cream sandwiches in a single layer over the cookie mixture.
Tip: You may have to break apart a few sandwiches and press them to cover the entire cookie layer.
Immediately spread the softened ice cream over sandwich layer and freeze for 20 minutes.
Remove from freezer and spread the cooled fudge sauce over top and sprinkle with peanuts. Freeze for 20 minutes.
Spread the thawed whipped topping and place back in the freezer overnight or until firm.
Be sure to buy the 1/2-gallon carton of Hiland Dairy Vanilla Ice Cream, open the package completely and slice the ice cream into 1/2-inch-thick pieces to lay them over the ice cream sandwich layer.