Post by chief_cook2 on May 18, 2003 17:17:11 GMT -6
4 C finely chopped chocolate wafer crumbs -- 2 8 oz. boxes
1 c melted butter
1 qt. vanilla ice cream softened
1 qt pistachio cream softened (or your choice)
1 qt chocolate ice cream softened
Combine crumbs with melted butter; save 2/3 C of crumbs. Press crumbs on bottom and up sides of a spring fold pan. Freeze until firm. Remove from freezer and quickly spread vanilla ice cream over bottom. Sprinkle with 1/3 C reserved crumbs. Freeze. Repeat using remaining ice creams. Cover with foil and freeze for up to 4 weeks. Ten minutes before serving invert pan onto chilled serving plate.
Release and remove pan. Garnish with chopped toasted coconut. Cut with knife dipped in cold water.
If desired, serve with a good quality chocolate syrup.
1 c melted butter
1 qt. vanilla ice cream softened
1 qt pistachio cream softened (or your choice)
1 qt chocolate ice cream softened
Combine crumbs with melted butter; save 2/3 C of crumbs. Press crumbs on bottom and up sides of a spring fold pan. Freeze until firm. Remove from freezer and quickly spread vanilla ice cream over bottom. Sprinkle with 1/3 C reserved crumbs. Freeze. Repeat using remaining ice creams. Cover with foil and freeze for up to 4 weeks. Ten minutes before serving invert pan onto chilled serving plate.
Release and remove pan. Garnish with chopped toasted coconut. Cut with knife dipped in cold water.
If desired, serve with a good quality chocolate syrup.