1 c crunchy granola bars (i.e. nature valley), finely chopped
1/2 c pecans, finely chopped
1/2 c skor bits or 2 skor bars, chopped
4 c mocha almond fudge or butterscotch ripple ice cream, slightly softened
3/4 c whipping cream
1/2 c semisweet chocolate chips
1/2 tsp vanilla
1 c summer berries (strawberries, raspberries, blueberries)
Instructions
Combine finely chopped granola bars, pecans, and
skor pieces in a bowl. Line an 8in square baking pan
with plastic wrap letting wrap hang generously over
sides of pan.
Sprinkle half of the crumb mixture in bottom of pan.
Spread with ice cream. Sprinkle remaining crumbs
over top, then pat gently. Cover with plastic wrap
and freeze for 8 hours or overnight.
Heat whipping cream in a small saucepan over
medium heat until piping hot. Remove from heat and
add chocolate chips. Whisk until melted and
smooth. Stir in vanilla. Let cool slightly, then
transfer to a covered container and refrigerate
(microwave briefly on defrost before serving).
To serve, lift dessert out of pan and cut into 6-9
pieces. Spread chocolate sauce on serving plates and
top with ice cream sandwiches. Garnish with berries.
Originally Submitted
3/31/2012
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