Ingredients

• 1 , 14 ounce
• 0.5 cups melted butter
• 0.5 gallons peppermint ice cream , softened
• 1 , 12 ounce
• 1 cup white sugar
• 6 tablespoons cocoa powder
• 2 tablespoons butter
• 2 , 1 ounce
• 1 , 12 ounce
• 2 cups chopped peanuts , Optional
• 1 , 10 ounce

Instructions

1. 1 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.
2. 2 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.
3. 3 Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
4. 4 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.
5. 5 Allow to soften for 10 minutes before slicing and serving.

Nutrition per serving