- 30 Oreos (crushed in a ziploc bag)
- 1/2 gallon Vanilla Ice Cream
- 1/2 cup melted butter
- 2 oz semi-sweet chocolate
- 2/3 cup sugar
- 4oz of evaporated milk
- 1 tsp vanilla extract
I couldn’t decide on a short title so I just put the best parts of this recipe up there.
Crush Oreos in a ziploc bag, mix with 1/4 cup melted butter and press firmly into a 9 by 13″ pan.
Spread above with 1/2 gallon soft vanilla ice cream.
Freeze until firm.
While that is in the freezer make the chocolate topping: Melt 2 oz. semi-sweet chocolate (I use Ghiradelli) and 1/4 cup butter together. Add 2/3 cup sugar until dissolved.
Add 4oz (only) of the evaporated milk gradually to the chocolate mixture. Cook until thick (about 5 min). Let cool about 10-15 minutes. Then add the 1 tsp of vanilla extract. Spread over firm ice cream and re-freeze.
Serve with homemade whipped cream