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Bauder's Pharmacy Peppermint Ice Cream Bars
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- #98468
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
21 ounces chocolate sandwich cookies
1/2 cup unsalted butter, melted
1 1/2 quart peppermint ice cream, softened
1 jar (12 ounce size) hot fudge topping
directions
Line a 9" x 13" metal baking pan with heavy-duty foil, extending over sides.
Finely grind cookies in food processor. Add butter; process until moist crumbs form. Press half of cookie crumb mixture onto bottom of pan. Freeze until firm, about 10 minutes.
Spread ice cream over crust in pan. Freeze until ice cream is set, about 30 minutes.
Soften fudge topping in microwave until just pourable. Spread topping over ice cream to cover. Sprinkle remaining crumb mixture over sauce; press to adhere. Cover; freeze overnight.
Using foil overhang, lift ice cream bar out of pan. Cut into bars (Can be made 2 days ahead. Cover and freeze).
added by
doodlebug
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
April 4, 2010
This is just the BEST!! Iowa State Fair homemade ice cream, it's my only weakness at the Fair.