Contest winner Velma Brown of Turner Station, Kentucky notes: “While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It’s one dreamy summertime treat that’s always high on requests for dessert.”
Ingredients
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
- 1 can (5 ounces) evaporated milk
- 1/2 cup sugar
- 1 pint coffee ice cream, softened
- 1 chocolate crumb crust (9 inches)
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup chopped pecans
Directions
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.
- Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
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