Guest post by Emily Clarke of Emily Clarke Events: Mimi’s 3 Layer Ice Cream Freeze

Truth be told I am not known for my baking or cooking
skills. As a matter of fact this past Thanksgiving my lack luster ability to
follow a recipe resulted in an accidental swap of salt for sugar and created
quite a surprise as everyone took their first bite of the traditional pumpkin
pie.  So it came as no shock that my in laws
formally requested I now “bring the wine” to future holiday events.
With Labor Day around the corner and my “can do” attitude
comes an opportunity for self – redemption. 
I will prepare one of my childhood favorites. This three-generation old
family recipe is quick and easy to prepare and most certainly crowd pleasing. –
If I can confidently create and serve this dish to my in laws then so can you!
Mimi’s 3 Layer Ice Cream Freeze

1 Box Vanilla Wafers
½ Gallon Vanilla Bean Ice Cream (set out to soften for 15
-20 minutes)
1 ½ Cups Pecans Halves (optional)
1 Stick Melted Butter
2 Tablespoons Natural Unsweetened Cocoa Powder
2 Egg Separated
2 Cups Powdered Sugar
Pulse your vanilla wafers through a food processor until
they are the consistency of rough sand.
Line a baking dish with your crushed vanilla wafers.
Using a spatial evenly spread the vanilla bean ice cream on
top of your crushed vanilla wafers.
Place in the freezer for 30 minutes.
For the Sauce:
Melt 1 stick of butter in a saucepan over low heat.
Add 2 tablespoons of Cocoa and stir gently until combined.
Remove from heat
Separate two eggs and set the egg whites aside.
Lightly beat your egg yolks.
Take #2 tablespoons of warm butter mixture and add to egg
yolks to temper.
Combine tempered egg yolks into butter mixture.
Slowly combine #2 cups 
powdered sugar and stir until smooth.
Using a hand mixer, in a separate bowl, slowly beat the egg
whites until soft peaks form.
Using a spatula slowly fold egg whites into sauce mixture.
Add in 1 ½ cups pecans and stir until coated (optional)
Allow sauce to cool completely.
Remove dish from freezer and slowly drizzle sauce on top.
Place your dish back in the freezer until ready to serve.
A fun tip to keep little hands busy set aside a handful
of  vanilla wafers and let the kids dip
into your sauce and decorate with pecans or M&M’s for an extra chocolaty
Emily Clarke

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