Connie Seacrest’s Fudge Bottom Ice Cream Dessert Recipe

(RECIPE CONTAINS RAW EGGS)

Ingredients:

  • 3 egg yolks, slightly beaten
  • 2 cups graham cracker crumbs 
  • 3 egg whites
  • 1/3 cup butter or margarine, melted
  • 1 qt. Chocolate Mint Ice Cream
  • 3/4 cup Nestle Chocolate Chips  (6oz.)
  • 3/4 cup butter or margarine
  • 1/2 cup powdered sugar
  • Directions:

    Step 1: Combine graham cracker crumbs and 1/3 melted butter and then press into bottom of a 9x 13" pan.

    Step 2: Melt chocolate chips, add 3/4 c. butter & cool.

    Step 3: Add powdered sugar and slightly beaten egg yolks. Whisk the yolks.

    Step 4: Beat egg whites until fluffy and fold into chocolate mixture.

    Step 5: Spread on top of crumb mixture and freeze for 2 or 3 hr.

    Step 6: Soften ice cream and then spread on top of chocolate mixture.

    Step 7: Sprinkle graham cracker crumbs on top.

    Final Step: Return to freezer until ice cream is set again.

    Can be made a few days before you want to serve. 

    Let cool in pan- then remove & enjoy :)