- 1½ cups crisp coconut macaroon cookie crumbs
- 3 tablespoons butter, melted
- 4 cups chocolate ice cream, softened
- 4 cups coffee ice cream, softened
- 4 ounces chocolate-coated toffee candy bars, coarsely crushed
- ½ cup hot fudge sauce, cooled*
- 6 ounces unsweetened chocolate
- 2 cups granulated sugar
- 4 tablespoons butter
- 1 cup half and half
- 1 (14-ounce) can sweetened condensed milk
About this recipe
The Home Cook
A longtime Muskogee resident originally from upstate New York, Susan Fullenwider has been preparing this decadent mocha dessert for family and friends going on 20 years. It is a particular favorite of her father-in-law, who will soon be turning 99. Clearly this dessert increases life expectancy—so don’t feel guilty about having a second piece.
Susan and her husband, Dr. Chuck Fullenwider, are newly empty nesters but that doesn’t stop Susan from being the ultimate hostess. Her friends brag about her cooking, entertaining, sewing, crafting and decorating prowess and her firm belief in observing, preserving and creating family traditions.
Preheat oven to 350° F. Stir together butter and cookie crumbs. Lightly press into bottom of a 9- to 10-inch springform pan. Bake for 8 minutes or until lightly brown. Cool completely.
Spread chocolate ice cream in an even layer over cooled crust. Drizzle ¼ cup fudge sauce evenly over ice cream. Freeze until firm. Spread coffee ice cream evenly in pan. Sprinkle evenly with crushed toffee and drizzle remaining fudge sauce on top. Cover with plastic film and freeze until firm.
* Use fudge sauce recipe or your favorite brand or recipe
In a saucepan, melt chocolate and butter over low heat, stirring constantly. Add sugar, and half and half. Continue cooking until thickened. Gradually add condensed milk. Cook for 20 minutes, stirring occasionally. Keeps well refrigerated for several months. Reheat before serving.