Ingredients for Chocolate Ice Cream Dessert
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How to Make Chocolate Ice Cream Dessert
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 cup of crushed graham cracker crumbs and 1/2 cup (1 stick) melted unsalted butter. Mix until well combined.
- Set aside 2 tablespoons of the crumb mixture for garnish.
- Press the remaining crumb mixture into the bottom of an ungreased 10-inch springform pan.
- Place the springform pan on a baking sheet and bake for 8-10 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- In a large mixing bowl, combine 2 cups of milk, 2 (3.4 ounce) instant chocolate pudding mixes, and 2 cups of chocolate ice cream.
- Beat with an electric mixer until smooth and creamy.
- Gently fold in 1 cup of whipped topping.
- Pour the chocolate mixture over the cooled crust.
- Cover and freeze for at least 1 hour, or until firm.
- Spread the remaining 1 cup of whipped topping over the frozen dessert.
- Sprinkle with the reserved 2 tablespoons of crumb mixture.
- Freeze for at least 3 hours, or until completely firm.
- Remove from the freezer 15 minutes before serving to allow it to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
78g
Carbs
12g
