Summer Ice Cream Dessert

A mud pie with a peanuty twist. A tasty summer treat. This is SO rich. I made this for a potluck and people just raved about it. I have one person tell me this was the best dessert she had ever had! Also this was a big hit as a July 4th dessert. The kids loved it and said it tasted just like the popular ice cream sundae! The chocolate topping did not freeze and harden as I thought but stayed soft instead. It will definitely become a requested dessert for future.

The homemade fudge was so delicious it made this dessert definetly worth the extra time and effort. You could use this as a blueprint and substitute any ice cream flavor you crave to change it up.



Summer Ice Cream Dessert


  • 1 (20 ounce) package chocolate sandwich cookies
  • ½ cup margarine, melted
  • 1 ½ cups chopped Spanish peanuts
  • ½ gallon vanilla ice cream, softened
  • 2 cups confectioners’ sugar
  • 1 (12 fluid ounce) can evaporated milk
  • .66 cup semisweet chocolate chips
  • ½ cup margarine
  • 1 teaspoon vanilla extract


Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9×13 inch baking dish and freeze until cold.

Spread softened ice cream over cold crust and freeze until set.

Combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.

Remove from heat and cool completely; pour mixture over ice cream and freeze until set.




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