This recipe comes from the Colorado Cache cookbook (all of the Junior League of Denver cookbooks my mother swears by) and is perfect for a cold summertime treat. This is one of my favorite desserts that my mom made for us as kids.
1/2 gallon coffee ice cream
3 ounces unsweetened chocolate
2 tablespoons butter or margarine
1 cup sugar
dash of salt
12 ounces evaporated milk
1/2 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
3 tablespoons Kahlua liqueur
powdered sugar to taste
1/2-3/4 cup chopped nuts (optional)
Use peppermint ice cream and garnish with cookie crumbs or shaved semi-sweet chocolate.
***Note: I did not want to spend $18 on a bottle of Kahlua, even if I knew that I had plenty of delicious drinks in mind after the 3 tablespoons called for in the recipe. The clerk at the liquor store helped me find this cheaper generic brand (Caffe Lolita) to substitute. Tastes just like it!