Chocolate Fudgecicle Dessert

I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.

It was obviously written back when people eat things made with raw eggs and never worried about salmonella.

I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.

But then I still eat raw cookie dough and make my homemade ice cream with a raw base. 🙂

If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle. Cold creamy and wonderful!

Chocolate Fudgecicle Dessert

2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream

Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.

Cream the powdered sugar with the 1/2 cup butter. Add the melted chocolate, vanilla and egg yolks. Mix well.

Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.

When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.

Freeze and enjoy!

Improv for Father’s Day: Chocolate Peanut Ice Cream Cake

I needed a special dessert for Father’s Day, so I did a little improvisational work using three different recipes and came up with a winner!

I started with a box cake mix and a vague idea. It ended with layers of cake, some chocolate sauce, chopped peanuts and vanilla ice cream.

Chocolate Peanut Ice Cream Cake

Mix 1 box of Chocolate Cake Mix substituting 1/2 cup of peanut butter for 1/2 cup of the butter.

Bake in 9 x 13 cake pan that has been greased and lined with waxed paper.

Remove from pan and let cool.

Meanwhile make the chocolate sauce by mixing together: 2 cups powdered sugar, 1 1/2 cups evaporated milk, 2/3 cups chocolate chips, and 1/2 cup butter.

Bring to a boil and boil 8 minutes. Remove from heat and add 1 tsp. vanilla. Let cool.

Carefully cut the cake in half horizontally. Place one half on a serving platter. (If it falls apart like mine did, just place the pieces together the best that you can, no one call tell when the dish is finished.)

Sprinkle a layer of crushed peanuts on the cake. Then carefully spoon a layer of softened vanilla ice cream on top of the peanuts (about 1/2 gallon, or as much as you like!)

Pour half of the chocolate over the ice cream. Place the second layer of the cake on top of the ice cream , piecing it to fit. Pour remaining chocolate sauce over the top and sprinkle with peanuts.

Freeze for at two hours before serving.

I assembled mine in my 9 x 13 Tupperware cake keeper which worked very well.

I’m sure it would work to change the cake or the ice cream flavors, such as white cake and mint chip ice cream.

You’re only limited by your own imagination when you practice improv in the kitchen!

Green Dragon Dessert

In honor of Memorial Day, the “official” start of the summer season, I’m going to share a delicious frozen dessert.

My youngest sister gets credit for introducing this treat to the family. She spent a few summers working in the kitchen of Twin Lakes Bible Camp near Manson, Iowa.

She came away with some great friendships and several amazing recipes, this one included.

It’s fast, refreshing and very easy to make.

Green Dragon Dessert

Crush: 1 pound of Hydrox chocolate cookies (store brand also works), and 6 Butterfinger bars.

Mix crumbs with 1/2 cup of melted butter.

Layer 1/2 of the crumbs in the bottom of a 9 x 13 pan.

Spoon on mint chocolate chip ice cream to cover. Smooth out.

Sprinkle with remaining crumbs.

Freeze. You should slightly thaw before serving.

This is a perfect dessert to make ahead and have ready for the cook-out or family get-together this summer. A no-bake delight that is cold, refreshing, and full of chocolate!