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Ingredients

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed ½ cup melted butter ½ gallon peppermint ice cream, softened 1 (12 ounce) can evaporated milk 1 cup white sugar 6 tablespoons cocoa powder 2 tablespoons butter 2 (1 ounce) squares unsweetened chocolate 1 (12 ounce) container whipped topping (such as Cool Whip®) 2 cups chopped peanuts 1 (10 ounce) package miniature semisweet chocolate chips

Nutrition Info

509.9 calories carbohydrate: 57.8 g cholesterol: 43.4 mg fat: 29.8 g fiber: 3.6 g protein: 8.9 g saturatedFat: 13.3 g servingSize: - sodium: 209.6 mg sugar: 39.3 g transFat: : - unsaturatedFat: : -

Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer.
Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool.
Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes.
Allow to soften for 10 minutes before slicing and serving.

20 servings

This is a family favorite! A versatile ice cream dessert with a buttery Oreo® crust and a decadent homemade chocolate sauce.