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Ice Cream Dessert Recipe
|Vanilla wafers/28 vanilla wafers||1 1⁄2 Cup (24 tbs)|
|Melted butter||4 Tablespoon|
|Peppermint/Green starlight mint ice cream||2 Quart|
|Unsweetened chocolate square||2|
|Egg yolks||3 , well beaten|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4901 Calories from Fat 1787
% Daily Value*
Total Fat 200 g308.2%
Saturated Fat 92.3 g461.6%
Trans Fat 10.1 g
Cholesterol 684.3 mg
Sodium 1378.7 mg57.4%
Total Carbohydrates 750 g249.9%
Dietary Fiber 179.1 g716.4%
Sugars 236 g
Protein 113 g226.8%
Vitamin A 1650.8% Vitamin C 1003.7%
Calcium 515.4% Iron 605.3%
*Based on a 2000 Calorie diet
Keep 1/2 cup of crumbs for top and press remainder into 9 x 13-inch pan.
Cut slightly thawed ice cream into sections, place evenly over crumbs and smooth out.
Place in freezer until hard.
Frost with: Melt 1/4 cup butter and chocolate over low heat slowly.
Stir in egg yolks, sugar, vanilla and nuts.
Beat egg whites until stiff; fold into chocolate mixture.
Spread over ice cream and top with remainder of crumbs.
Keep frozen until ready to serve.