9 cups rocky road ice cream, softened
2 ½ cups crust mixture (recipe below)
9 cups Dutch chocolate ice cream, softened
Chocolate cone dip as needed
3 1 3/4 oz. fudge packs
3 pkgs Twix candy bars (2 cups prepared)
Crust mixture (see below)
Remove the ice cream from freezer and allow to soften for 15 minutes. Open fudge packs: set aside. Dice the Twix candy into pieces: set aside.
In a large mixing bowl, assemble in the following order:
1. 1 cup Rocky road ice cream
2. 1 cup Dutch chocolate ice cream
3. 1 fudge pack
4. ½ cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap. Using your hands, press down firmly and evenly to push out all the air pockets. Place bowl into the freezer for 30 minutes and allow to harden before applying the crust mixture. When the ice cream is firm, remove from plastic wrap and evenly spread five cups of crust mixture over the surface. Gently but firmly, press the crust mixture down to form an even layer. Cover with plastic wrap and place back into the freezer for 12 hours, minimum. Remove the mixing bowl from the freezer and allow to sit at room temperature for 2-3 minutes. Invert a sheet pan over the bowl and flip over. You should feel the ice cream loosen and drop into the pan. If the ice cream doesn't move, let the bowl sit inverted until it does. Remove the bowl and cover the ice cream with plastic wrap and return to the freezer for 30 minutes. Remove the ice cream pie from the freezer and place on a cutting board. Turn the hot water on; put the blade of a chef's knife under to heat. Wipe the knife off and cut the pie into quarters, then cut each quarter into thirds. (Heat the knife with each cut to make smooth even cuts.) Place the slices, crust side down, on a sheet pan and place covered slices back into the freezer to re-solidify. Heat cone dip until it has liquefied. Place cone dip into a shallow pan. Remove frozen slices from the freezer. Grasping from the bottom of each slice, dip one slice at a time into the hot cone dip. Dip the slices into the crust, coating as much of the ice cream as possible. Place the dipped pieces back onto the sheetpan, crust side down. When all are coated, cover with plastic wrap and freeze until needed. Serve slices with a side pitcher of heated cone dip.
Crust Mixture:
6 oz. Fudge covered graham crackers
4 oz. Famous chocolate wafers
3 oz. Margarine melted
In a food processor, grate the graham crackers and the chocolate wafers. Add the melted margarine to the crackers and mix well. Use the crust within an hour for the dessert.
2 ½ cups crust mixture (recipe below)
9 cups Dutch chocolate ice cream, softened
Chocolate cone dip as needed
3 1 3/4 oz. fudge packs
3 pkgs Twix candy bars (2 cups prepared)
Crust mixture (see below)
Remove the ice cream from freezer and allow to soften for 15 minutes. Open fudge packs: set aside. Dice the Twix candy into pieces: set aside.
In a large mixing bowl, assemble in the following order:
1. 1 cup Rocky road ice cream
2. 1 cup Dutch chocolate ice cream
3. 1 fudge pack
4. ½ cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap. Using your hands, press down firmly and evenly to push out all the air pockets. Place bowl into the freezer for 30 minutes and allow to harden before applying the crust mixture. When the ice cream is firm, remove from plastic wrap and evenly spread five cups of crust mixture over the surface. Gently but firmly, press the crust mixture down to form an even layer. Cover with plastic wrap and place back into the freezer for 12 hours, minimum. Remove the mixing bowl from the freezer and allow to sit at room temperature for 2-3 minutes. Invert a sheet pan over the bowl and flip over. You should feel the ice cream loosen and drop into the pan. If the ice cream doesn't move, let the bowl sit inverted until it does. Remove the bowl and cover the ice cream with plastic wrap and return to the freezer for 30 minutes. Remove the ice cream pie from the freezer and place on a cutting board. Turn the hot water on; put the blade of a chef's knife under to heat. Wipe the knife off and cut the pie into quarters, then cut each quarter into thirds. (Heat the knife with each cut to make smooth even cuts.) Place the slices, crust side down, on a sheet pan and place covered slices back into the freezer to re-solidify. Heat cone dip until it has liquefied. Place cone dip into a shallow pan. Remove frozen slices from the freezer. Grasping from the bottom of each slice, dip one slice at a time into the hot cone dip. Dip the slices into the crust, coating as much of the ice cream as possible. Place the dipped pieces back onto the sheetpan, crust side down. When all are coated, cover with plastic wrap and freeze until needed. Serve slices with a side pitcher of heated cone dip.
Crust Mixture:
6 oz. Fudge covered graham crackers
4 oz. Famous chocolate wafers
3 oz. Margarine melted
In a food processor, grate the graham crackers and the chocolate wafers. Add the melted margarine to the crackers and mix well. Use the crust within an hour for the dessert.
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