Road Ice-cream Extravaganza

Road Ice-cream Extravaganza
Servings: 12 Prep 45 mins Freeze 6 hrs or overnight


  • 2 pints vanilla ice cream
  • 3/4 cup chocolate wafer crumbs (about 12 wafers)
  • 3/4 cup chocolate syrup
  • 1/2 cup mini-marshmallows
  • 1/4 cup dry-roasted peanuts, chopped
  • 1 cup maraschino cherries, drained, stemmed, cut in half and patted dry
  • 1 pint chocolate ice cream
  • Hot-Fudge Sauce OR: Mint Hot-Fudge Sauce (

Make It

1. Place 1 pint of vanilla ice cream in refrigerator to soften. Line 2-quart mixing bowl with plastic wrap.

2. Combine 1/2 cup of wafer crumbs and 1/2 cup of syrup in a small bowl. Combine the remaining 1/4 cup each of the crumbs and syrup, and the mini-marshmallows and peanuts in another bowl.

3. Transfer softened vanilla ice cream to a bowl. Stir in maraschino cherries. Spoon into prepared bowl, smoothing top. Spoon wafer-syrup mixture over top, smoothing out. Place in freezer until firm.

4. Transfer remaining 1 pint vanilla ice cream and the 1 pint chocolate to refrigerator to soften.

5. When ice cream in bowl is firm, spread softened chocolate ice cream over top, smoothing level. Sprinkle with marshmallow-peanut mixture. Spread remaining vanilla ice cream over top. Cover and freeze for at least 6 hours or overnight.

To serve:

6. Quickly dunk bowl halfway into warm water to loosen dessert. Invert onto chilled serving plate; remove bowl. Peel off plastic wrap. Top with Hot-Fudge Sauce. Garnish with maraschino cherries and fresh mint sprigs if desired. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 253, Fat, total (g): 10, chol. (mg): 27, carb. (g): 39, pro. (g): 4, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.