I know this lady personally, know what a great cook and hostess she can be, and most of all, I like the sense of humor she adds to her inimitable description of how to put it all together.
If you don’t have access to the exact brands she recommends, just go out and buy the most expensive brand you can find that fit’s the description. This lady not only has good taste, but also great respect for quality! Don’t let the Wal-Mart part fool you.
- 1 package of sugar-free chocolate Graham Crackers (gotta have ‘em). I buy them at Wal-Mart. For some reason they're always on the top shelf in the cookie section.
- 1 package margarine - to mix with crushed cookies.
- 1 half-gallon Breyers Triple Chocolate Double Churned sugar-free ice cream. (Actually, it's 1.75 quarts)
- 1 half-gallon of Breyers Vanilla Double Churned Sugar Free Ice Cream - same as above, 1.75 quarts
- 1 small bottle of sugar-free Hot Fudge Sauce
- 1 5.3 oz. can of Nescafe 100% Columbia Taster's Choice Instant Coffee. The reason I use this brand is because the coffee crystals are “chunkier” than most instant coffees.
- 1 Ghirardelli Intense Dark Espresso Escape chocolate bar - you'll need to take out
a mortgage to buy it, but it's worth it!
- 1 Springform pan - or any fairly deep casserole dish will do.
First of all, pour all the cookies in a large storage bag - or do it in two batches - and BEAT THE HELL out of the cookies. They need to be fairly small pieces, but it just depends on how you feel that day. I use a rolling pin or an empty wine bottle - or my fist.
Then take some soft margarine - maybe a heaping TBSP or two - and mix in with cookie crumbs and pat down in the pan to form the crust.
Then take the softened vanilla ice cream and mix in 1 or 2 TBSP (or more) of the instant coffee. The reason I buy the crunchier type instant coffee is because I like the little bit of “coffee crunch” in mine, but if you want it smooth, then dissolve the coffee in a little bit of water - a VERY little bit - but, hey, as they say out here in the boonies, “hit don't matter.” Put this mixture on top of the cookie crumbs and smooth out over the pan.
At this point, pour (you may need to heat it in microwave first) some hot fudge sauce and/or sprinkle some cookie crumbs on top of this mixture. Then spread the softened Triple Chocolate Ice cream on top of that layer with cookie crumbs, hot fudge sauce or grated coffee flavored chocolate bar.
Or, you can go into the pantry, eat the last three ingredients and forget a topping.
I'm sure we've all made this with a variety of ice cream flavors, toppings, etc. This is just a sugar-free version for all of us coffee nuts. Hey, how 'bout some chopped nuts in the middle or on top?!
Then put it in the freezer and do like I do - forget it is there! Why, oh why do I do that?!
Jug’s Comment: Despite the “sugar-free” facade, undoubtedly the end product is loaded with calories… but it does sound pretty good, doesn’t it?