Father’s Day Ice Cream Casserole
This weekend is Father’s Day. Many of you will have your families over with generations of dads and grandfather’s. So I thought it only right to devote my next few posts to our dads and even those like myself who wish their dad was still around so that we could shower them with lots of hugs and kisses.
Although my dad is no longer living and my husband will be at a biking event I still like to think about all the fun things to cook up and buy for Father’s Day. So why not share them with you, my readers, in case you’re still trying to come up with a menu, gift or idea of how to celebrate the day.
Thinking back when I was a little girl, Father’s Day always started off eating a big breakfast with my dad, mom and 2 sisters. Then we’d hang around the house listening to Big Band music, Benny Goodman, Frank Sinatra, Dean Martin, Cole Porter among many others, while my sisters and I would take turns dancing with my dad in our family room. We had so much fun. I miss those days and with the 21st anniversary of his passing June 26th, one month prior to the birth of my daughter, it definitely brings tears to my eyes as I go down memory lane.
On the bright side though, he was the greatest dad ever and I feel fortunate to have had so many wonderful years with him.
Father’s Day for us was either going out to dinner to The Tenderloin Room at The Chase Park Plaza, a favorite of my dads, or having a simple family BBQ at home with steaks, potatoes, salad and dessert. My dad was definitely a meat and potatoes kind of guy. Most were back in those days before we knew so much about nutrition.
One of the desserts I use to love to make and still do to this day is an Ice Cream Casserole. Although now I use yogurt instead of ice cream. Below is the recipe for you to try. Feel free to doctor it up anyway you choose but this is the version I’ve made for years. Let’s face it everyone loves Oreo’s so check out my recipe and give it a try for this Sunday or for dessert any day of the week.
This dessert stores for weeks in the freezer and best of all, if you don’t care about being fancy, prepare it in a tupperware container that has a lid. So after serving out portions of the ice cream casserole you can just pop the lid back on and place it in the freezer for the next time. Of course you can also prepare it in a springform pan and show off your luscious frozen treat!
Ice Cream Casserole
¼ cup (1/2 stick) butter, melted
20 Oreo cookies processed in food processor or mashed well in plastic bag
½ gallon vanilla ice cream, cookies and cream or yogurt
6 heath bars, broken into pieces
¼ cup (1/2 stick) butter
1 (6 ounce) package semi- sweet chocolate chips
1 (5 ounce) can evaporated milk
1 cup powdered sugar
1 teaspoon vanilla
To prepare pie crust:
Mix melted butter and wafer crumbs together; pat into a 9-by-13-inch pan (Tupperware container with lid works well). Place in freezer until cold.
To prepare filling:
Soften ice cream; mix with Heath bar pieces. Spread softened ice cream mixture over cold crust. Return to freezer.
To prepare sauce:
Melt butter and chocolate chips in saucepan over low heat. Stir in evaporated milk and powdered sugar. Cook, stirring constantly with wire whisk or wooden spoon, until mixture thickens. Remove from heat; stir in vanilla. Let cool to room temperature.
When ice cream in pan has hardened, pour cooled sauce over top. Return to freezer. Cut into squares to serve. (If using a springform pan remove the sides and slice into wedges).
Note: Allow ice cream layer to freeze solid before pouring on the sauce.