Mary's 'famous' Peppermint Ice Cream Dessert

Recipe by El Bee
READY IN: 12hrs 45mins
SERVES: 12-15
YIELD: 1 9X13 pan
UNITS: US

INGREDIENTS

Nutrition
  • 11
    ounces vanilla wafers (Mary's directions actually call for 2 small boxes, but my store only has one size. This seems to wor)
  • 34
    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)
  • 12
    gallon peppermint ice cream (pink looks great, softened)

DIRECTIONS

  • 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.