Try this incredibly delicious, easy to make Trail Butter dessert straight out of Ma Bogg’s kitchen. It’s become a family favorite in the Trail Butter household, loved by adults and kids alike.
While ideal for a hot summer evening, when does coffee ice cream, chocolate, whipped cream and a little TB to boot not taste good? Uhhh, never right? Try it out and let us know what you think.
20-24 Oreo creamed filled cookies
1/3 cup melted butter
2 oz. unsweetened chocolate
½ cup sugar
1 Tbsp butter
1 small can evaporated milk
1.5 quart container of coffee ice cream
1 8 oz tub Dark Chocolate & Coffee Trail Butter
1 cup heavy whipping cream
1 tsp powdered sugar
½ tsp vanilla extract
Slivered almonds or shaved chocolate
Crush cookies in blender and add melted butter. Press mixture into 10 inch pie pan covering bottom and going up sides. Chill.
Melt chocolate over water in double boiler, stir in ½ cup sugar and 1 Tbsp butter. Add evaporated milk. Cook over water until thick. Cool.
Spread ½ of the slightly softened ice cream in crumb pie crust and freeze.
Spread Trail Butter over first layer of frozen ice cream and return to freezer to harder and then spread remaining ice cream over the firm Trail Butter. Return to freezer.
Spread cooled chocolate mixture over ice cream and freeze again.
Whip cream until soft peaks form and add sugar and vanilla. Spread over the chocolate layer.
Optional use of nuts or chocolate shavings to top of cream and freeze until ready to use. Can be made a few days ahead of use.
Let stand out of freezer for 15 minutes before cutting and serving.
Our challenge to you: Try not to eat the entire thing in one sitting!