Recipe - Fudgey Ice Cream Dessert

I hope you all noticed the letter I sent out last week through our Relief Society email talking about a fun Book Group available for all to join.  Today, (Wednesday, March 11) is our first meeting for 2015, held at Shawnee Keith's home at 7 p.m.  This week’s Savings for Sisters features the enticing treat attendees will enjoy tonight--Fudgey Ice Cream Dessert. This is a favorite in our family, and I like how it can be made days ahead of an event and socked away in the freezer, ready to be pulled out and sliced when I'm ready.  So if you've been thinking about joining us, isn't it tempting to know you'll be served up a big slice of this luscious creation?  I don't want to pressure anyone, but what's not to like about a bunch of charming ladies sitting around discussing a great book and enjoying a chocolatey treat?

Fudgey Ice Cream Dessert

Here's what you need:

 

-1 1/4 cup semi-sweet Chocolate Chips

-1 (12 oz) can Evaporated (not sweetened condensed) Milk

-1 (10.5 oz) bag Mini Marshmallows (5 cups)

-1 1/3 cup Coconut

-6 Tablespoons Butter

-3 1/2 Cups Crushed Rice Krispies

-1 Cup or so Chopped Pecans or Walnuts (optional)

-½ Gallon Box Vanilla Ice Cream

(Note:  Now that they are making the boxes smaller than they used to, you will need to use a box and a half or make sure you use a brand like Farr's that is still available in the full 1/2 gallon size.  You need a rectangular box, so look for this instead of the tub shaped boxes).

1.  In saucepan, melt chocolate in canned milk.  Bring to a boil.  Reduce heat and simmer for 4 minutes, stirring constantly.

2.  Remove from heat and add marshmallows; stir until melted.  Cool to room temperature (or the sauce will melt the ice cream).

3.  Crush enough Rice Krispies to measure 3 1/2 cups.  NOTE:  It takes more than this amount of cereal--this is the amount after you crush it.  Don't grind them completely up--just break them a bit so they are still pretty chunky.  You can use a food processor, blender, or rolling pin.

4.  In skillet, cook and stir coconut in butter until lightly toasted (some brown specks should appear in the coconut).  Add in cereal (and chopped nuts if desired).

Place in bowl to cool faster, or leave in skillet to cool if you aren't in a hurry.

5.  Spread 1/3 of the cereal mixture into bottom of an oblong glass casserole dish.
6.  Remove the ice cream from box by carefully folding the sides of the box down.  Using a big, thin bladed knife, cut the block directly in half and put one half back into the freezer to stay frozen while you work with the first half.

7.  Now cut the first half block in half, then each half of that into 6 even slices.  This is for the first layer.  After the first layers of ice cream, chocolate sauce and cereal, you will be cutting the other half a box (which you have waiting in the freezer) into 12 more slices.  You have to work quickly with this or it will get melty (so have everything ready).  You will be cutting a total of 24 slices.

8.  Using your very clean hands, place the slices over the cereal, sealing pieces together as well as you can with your fingers. 

9.  Carefully drizzle on half of the chocolate mixture (which has cooled enough it is no longer warm).  You can try to spread it out to even it up, but it may start melting the ice cream and mixing in.  It's okay if it mixes a bit, because you won't see it later. 

Just get it as even as you can.  Sprinkle on another 1/3 of the cereal mixture.
Bring out the other half block of ice cream and repeat layers as shown above.  Top with remaining cereal.  

10.  Cover well with plastic wrap and freeze until firm (at least overnight).  Makes 15 servings.

Note:  You don’t have to use it all at once.  Just bring it out to soften a few minutes, cut how many pieces you need, then return to freezer.