With the temps reach blistering highs and the humidity so thick every trip outdoors feels like one is going out for a swim, it’s time for a good ice cream recipe, amen? This dish is actually feature in my first humor book, “Suck Your Stomach In and Put Some Color On” but I was whipping it up for my Pokeno group the other evening when I realized that I couldn’t find a record of sharing it with y’all. I’m here to correct that.
“Frozen in Dixie”
2 cups graham cracker crumbs
1 and ½ stick butter
½ cup sugar
1 small pkg. semi-sweet chocolate chips
1 can Pet evaporated milk
1 small bag miniature marshmallows
½ gallon vanilla ice cream
chopped pecans or nuts of your choice
We’ll begin by taking 2 cups of graham cracker crumbs and combining them with a stick and a half of butter and a ½ cup of sugar in the bottom of a 9×13 glass dish. Once the butter is incorporated, we’ll press the mixture across the bottom of our dish like a crust.
Now, we’ll mix together 1 can Pet evaporated milk, 1 small bag mini marshmallows and 1 small bag of semi-sweet chocolate chips, stirring well until it’s all melted. Then we’ll pour this on top of the crumb mixture. That’s the second layer, and you’re almost done!
We’ll spread a half-gallon of softened vanilla ice cream over the top of and sprinkle it with chopped pecans before freezing. Dish into bowls for a refreshing after dinner treat. Your family will love ‘ya for it. Enjoy my Frozen in Dixie dessert, y’all. It’s good eating, from the All Things Southern kitchen to yours~