Five Layer Ice Cream Bars Recipes

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FIVE LAYER ICE CREAM BARS



Five Layer Ice Cream Bars image

Do you love having a Buster Bar® at Dairy Queen? This is it, but better!

Provided by ROCHELE_99

Categories     Frozen Desserts

Time 2h40m

Yield 24

Number Of Ingredients 10

1 ½ cups evaporated milk
⅔ cup chocolate chips
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
½ cup melted butter
½ gallon vanilla ice cream, softened
1 ½ cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
  • In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 43.7 g, Cholesterol 44.3 mg, Fat 26.8 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 241.7 mg, Sugar 34.6 g

FIVE LAYER ICE CREAM BARS



Five Layer Ice Cream Bars image

Do you love having a Buster Bar® at Dairy Queen? This is it, but better!

Provided by ROCHELE_99

Categories     Frozen Desserts

Time 2h40m

Yield 24

Number Of Ingredients 10

1 ½ cups evaporated milk
⅔ cup chocolate chips
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
½ cup melted butter
½ gallon vanilla ice cream, softened
1 ½ cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
  • In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 43.7 g, Cholesterol 44.3 mg, Fat 26.8 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 241.7 mg, Sugar 34.6 g

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