You may not think of winter as a season perfect for ice cream, but for my family, it’s a must for both Thanksgiving and Christmas gatherings. I’m not talking about just a bowl or a cone of ice cream though – it has to be in pie form and it has to have the right fudge topping. The recipe I use is my grandmother’s. She has graciously allowed me to share it with you. You can use store-bought, but I assure you it’s not as good.
For the crust and main layer:
- About 2 quarts ice cream (I prefer mint chocolate chip, but any flavor works)
- 1 package Oreos + extra for on top if desired
- 7 tablespoons butter
For the fudge sauce:
- 8 tablespoons (1 stick) butter
- 1 can (12 oz) evaporated milk
- 3 tablespoons cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla
What you do:
In a food processor, grind the package of Oreos coarsely. Place in a large mixing bowl.
Melt the 7 tablespoons of butter and fold into Oreo crumbles. The mixture should be able to hold its shape when pressed with the side of your spatula
Press the crust into the bottom of a 9 x 13 pan. Use a spoon and a spatula to spread the ice cream over the crust. Let set in freezer while you make the fudge sauce.
To make the sauce, combine the sugar and cocoa powder in a small bowl and set aside.
Melt the stick of butter in a saucepan. With a spatula, add in the cocoa powder and sugar mixture. Pour in the milk and vanilla, stir together.
Bring the sauce to a low boil and stir frequently for 20-25 minutes. Patience is key! You don’t want the chocolate to boil over. Maintain a low boil. You know it’s done when the chocolate sticks to your spatula and drips slowly.
Pour the chocolate over the ice cream (as much as you want!) and top with extra crushed Oreos. Freeze another 20 minutes before serving.
What’s your holiday dessert tradition?
In my kitchen: