Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. pkg. Hydrox/Oreo chocolate sandwich cookies
- 1/2 c. melted butter
- 1/2 gallon vanilla ice cream
- 1 lg. can evaporated milk
- 1 c. sugar
- 1/2 c. butter
- 2 sq. semi sweet chocolate
- 1 pt. whipping cream
- 1/2 c. chopped walnuts or pecans
Directions
Mix crushed Hydrox chocolate cookies with 1/2 cup melted butter.
Put in two 9" x 13" pans. Freeze.
Divide 1/2 gallon of ice cream (softened a little) in half. (I slice the ice cream into slices.)
Spread ice cream all over crust evenly.
Return to freezer.
Combine evaporated milk, sugar, butter, and chocolate squares in saucepan and cook until thick. Use medium to low heat as burns easily if not stirred.
Cool, spread over frozen ice cream and return to freezer.
Whip 1 pint whipping cream with a little sugar and spread over the frozen chocolate mixture. Top with chopped walnuts and freeze.