Ingredients
20
20 servings
- •1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
- •0.5 cup melted butter
- •0.5 gallon peppermint ice cream, softened
- •1 (12 ounce) can evaporated milk
- •1 cup white sugar
- •6 tablespoons cocoa powder
- •2 tablespoons butter
- •2 (1 ounce) squares unsweetened chocolate
- •1 (12 ounce) container whipped topping (such as Cool Whip®)
- •2 cups chopped peanuts
- •1 (10 ounce) package miniature semisweet chocolate chips
Instructions
- Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer.
- Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool.
- Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
- Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes.
- Allow to soften for 10 minutes before slicing and serving.
Nutritional Facts
Per 20 servings
- Calories: 510
- Carbohydrate: 58g
- Fat: 30g
- Fiber: 4g
- Protein: 9g
- Sugar: 39g
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