Icecream Journal

Meat loaf is good and ice cream is good, so an ice cream loaf must be really good! We’ll admit, this one doesn’t sound that exciting, but we like any ice cream recipe that resembles another food. This one would go well with ice cream baked potatoes (look for that recipe later this month).

INGREDIENTS
• 1/4 cup chocolate wafer crumbs
• 1 tablespoon butter or margarine, melted
• 1 pint vanilla ice cream, softened
• 1/4 cup chopped peanuts
• 1/4 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons confectioners’ sugar
• 2 tablespoons butter or margarine

DIRECTIONS
1. Cut a piece of foil into 12-in. x 3-in. rectangle. Line the bottom of a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil, so that the foil comes up over the ends of the pan. Combine wafer crumbs and melted butter; press onto bottom of prepared pan. Spoon ice cream over crumbs; smooth with a spatula. Sprinkle with nuts. Freeze until firm.

2. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Reduce heat to simmer. Cook and stir for 4 minutes or until thickened. Refrigerate mixture until completely cool, stirring occasionally. Spread over ice cream. Cover and freeze until firm. Remove from refrigerator 10-15 minutes before serving.