Six-Layer Ice Cream Bars
Ingredients
Fudge Sauce Layer
- 1 1/2 cups evaporated milk
- 2/3 cup chocolate chips
- 1/2 cup Hiland Dairy butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Cookie Crumb Layer
- 1 pound chocolate sandwich cookies, crushed
- 1/2 cup Hiland Dairy butter, melted
Additional Layers
- 1/2 gallon Hiland Dairy vanilla ice cream
- 12 North Star original ice cream sandwiches
- 1 1/2 cups roasted Spanish peanuts
- 12 ounce container frozen whipped topping, thawed
Directions
- In a medium saucepan over low heat, combine evaporated milk, 1/2 cup butter, chocolate chips and powdered sugar. Bring to a rolling boiling, and cook for approximately 7 to 8 minutes, stirring constantly. Remove from heat, stir in vanilla extract and cool completely.
- In a large bowl, thoroughly mix together the crushed chocolate sandwich cookies with 1/2 cup melted butter. Press mixture into the bottom of a 9 x 13-inch baking dish; freeze for 20 minutes.
- Remove from freezer and place ice cream sandwiches in a single layer over the cookie mixture. Tip: You may have to break apart a few sandwiches and press them to cover the entire cookie layer.
- Immediately spread the softened ice cream over sandwich layer and freeze for 20 minutes.
- Remove from freezer and spread the cooled fudge sauce over top and sprinkle with peanuts. Freeze for 20 minutes.
- Spread the thawed whipped topping and place back in the freezer overnight or until firm.
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