“While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert.”
—Velma B., Turner Station, Kentucky

Ingredients

• 2 ounces unsweetened chocolate, chopped
• 1/4 cup butter, cubed
• 1 can (5 ounces) evaporated milk
• 1/2 cup sugar
• 1 pint coffee ice cream, softened
• 1 chocolate crumb crust (8 inches)
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/4 cup chopped pecans

Directions

1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.
2. Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.

 

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