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Summer desserts should be two things: easy to make and frozen enough to beat the heat. This retro recipe from our archives checks both boxes. A quart of chocolate ice cream, cream cheese, and chopped chocolate pieces come together in a creamy filling that’s piled into a homemade graham cracker crust. After an overnight freeze, all that’s left to do is slice and serve. It’s the kind of easy, make-ahead dessert that’s every bit as delicious today as it was in the 80s.
Ingredients
1 1/4cups crushed graham crackers (about 17crackers)
1/4cupsugar
1Tbsp. butter or margarine, melted
1 (8-oz.) plus 1 (3-oz.) pkg.cream cheese, softened
1quartchocolate ice cream
1/2cup chopped semisweet chocolate pieces
Whipped cream (optional)
Directions
In a bowl combine graham cracker crumbs, sugar, and melted butter or margarine; mix well. Press on bottom and 1 3/4 inches up the sides of an 8-inch springform pan. Chill.
In large mixer bowl beat cream cheese with electric mixer till fluffy. Set aside. Stir ice cream just to soften. Gradually add to cream cheese, beating with mixer till smooth. Fold in chopped chocolate. Pour into crust. Cover and freeze 8 hours or overnight.
To serve, let stand at room temperature 30 to 40 minutes. Top with whipped cream and additional chocolate pieces, if desired.
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