Prep 45 mins
Cook 12 hrs
This is made by our friend Mary for New Years annually, and I started making it when we would not be at Mary's house because it's DH's favorite. I made some of my own changes, but still think of it as Mary's recipe (I note where Mary's directions differ from mine in the ingredients list.). I also have never timed myself making this, but will the next time I make it and then update the time estimate. Peppermint ice cream is easier to find (IMO) in December.
- 11 ounces vanilla wafers (Mary's directions actually call for 2 small boxes, but my store only has one size. This seems to wor)
- 3⁄4 cup butter (Mary's recipe calls for margarine, but I don't keep that in the house)
- 4 tablespoons powdered sugar
- 4 ounces German sweet chocolate (Mary's recipe says 1 bar, I've only ever seen a 4 oz size for sale)
- 12 ounces milk chocolate chips
- 4 eggs (separated)
- 1 cup crushed nuts (not specified, I usually use walnuts)
- 1⁄2 gallon peppermint ice cream (pink looks great, softened)
- Crush vanilla wafers.
- Melt butter.
- Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
- Melt sweet and milk chocolate in a double boiler.
- Beat egg yolks, add to melted chocolate and remove from heat.
- Beat egg whites until stiff, add to chocolate mixture.
- Pour 2/3 of chocolate sauce over wafer mixture.
- Sprinkle with chopped nuts.
- Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
- Pour rest of chocolate sauce over the ice cream.
- Sprinkle with remaining wafer mixture.
- Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.