- 1/2 cup butter
- 30 gluten-free Oreo-esque cookies
- 1/2 gallon vanilla ice cream, softened
- 2/3 cup sugar
- 4 ounces semisweet chocolate
- 1 (14-ounce ) can condensed milk
- 1 teaspoon vanilla extract
- 1 small container Cool Whip, or 8 ounces whipped cream
- 1/2 cup chopped pecans (or other nuts, if preferred)
- In a saucepan or in the microwave, melt 1/4 cup of the butter. Crush the cookies and mix them with the melted butter. Press the mixture into the bottom of a 13-by-9-by-3-inch baking dish or round 5-quart dish.
- Cover the crushed cookies with softened ice cream. Cover and freeze for at least half an hour.
- In the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water, slowly melt the remaining 1/4 cup butter, sugar, and chocolate. Gradually add the milk and cook, stirring, until the mixture thickens. Stir in the vanilla, then remove from the heat. Allow the sauce to cool.
- Pour the cooled sauce over the ice cream layer and return the cake to the freezer until set, about an hour.
- Spread the Cool Whip or whipped cream over the chocolate sauce, and sprinkle with the pecans. Freeze for at least half an hour, until set.
- Remove the ice cream cake from the freezer at least 10 minutes before serving.