Food Editors’ Hometown Favorites Cookbook, p. 150
1 ½ cups chocolate cookie crumbs (made from
crème-filled sandwich-style chocolate cookies, such as Oreos or Hydrox)
1 ½ quarts vanilla ice cream
Hot Fudge Sauce (recipe follows)
Crush or grind cookies (with filling) to make fine crumbs.
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| Nothing more beautiful than a bowl full of crunched-up Oreos. |
Using a medium scoop, make 8 balls of ice cream.
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| Each of the balls is about the size of a decent snowball. |
Roll ice cream balls
immediately in crumbs, place in serving dishes and top with Hot Fudge Sauce.
Hot Fudge Sauce
½ cup butter
1 can (5 1/3 ounces) evaporated milk
2 ½ cups confectioners sugar, unsifted
6 squares (1 ounce each) unsweetened
chocolate
1 teaspoon vanilla extract
Melt butter in a double boiler. Add evaporated milk,
sugar and chocolate. Heat, stirring occasionally, until chocolate melts, about
30 minutes. Remove from heat. Add vanilla and stir vigorously.
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| Sooooo thick and tasty. |
Sauce is best when served warm or at room temperature.
Sauce will keep indefinitely in refrigerator.
Note: Sauce is supposed to be thick. If you want a
thinner sauce, add more milk or half-and-half. Do not add water.
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| Fudge cap! |
My Rating: 5/5 "These are glorious. It's just the right ratio of Oreo to ice cream (more ice cream than Oreo) and the fudge sauce cements everything together in a wonderful way. All that plus you get to get your hands coated in ice cream while you're making them! It's a win-win!"
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