Ice Cream Chocolate Lasagna
1 package (12 ounce size) semisweet chocolate chips
1 package (12 ounce size) milk baking chips
4 tablespoons shortening
1 gallon chocolate ice cream, softened
1 cup mini marshmallows
1 cup chocolate-flavored syrup
Line 2 rectangular pans, 13 by 9 by 2 inches, with aluminum foil, leaving 1
inch of foil overhanging at 2 opposite sides of pan.
Melt semisweet chocolate chips and half of the shortening in a 1 quart
saucepan over low heat, stirring frequently. Divide melted chocolate evenly
between 2 pans and spread into thin, even layers. Freeze 10 minutes or until
firm. Remove from pans, using foil as help, and return to freezer.
Line the pans with foil again. Melt the milk chocolate and remaining
shortening in saucepan over low heat, stirring frequently. Divide melted
mixture evenly between 2 pans and spread into thin, even layers. Freeze 10
minutes or until firm; remove from pans, using foil as help, and return to
freezer.
Line 1 rectangular pan, 13 by 9 by 2 inches, with plastic wrap; set aside.
Beat half of the ice cream with half of the marshmallows in a large bowl on
medium speed of electric mixer until just combined. Repeat with remaining
ice cream and marshmallows in another bowl.
Remove all chocolate layers from freezer; peel foil from each layer as it is
used. Place a milk chocolate layer in the bottom of plastic-lined pan.
Carefully spread one-third of the ice cream mixture on top.
Add a semisweet chocolate layer; spread with one-third of the ice cream
mixture. Add the remaining milk chocolate layer; spread with remaining ice
cream. Top with remaining semisweet chocolate layer. Cover and freeze at
least 12 hours.
Place pan upside down on a cookie sheet. Place hot towels on bottom of pan.
Remove pan and plastic, inverting lasagna onto the cookie sheet. Drizzle
with chocolate syrup.
1 package (12 ounce size) semisweet chocolate chips
1 package (12 ounce size) milk baking chips
4 tablespoons shortening
1 gallon chocolate ice cream, softened
1 cup mini marshmallows
1 cup chocolate-flavored syrup
Line 2 rectangular pans, 13 by 9 by 2 inches, with aluminum foil, leaving 1
inch of foil overhanging at 2 opposite sides of pan.
Melt semisweet chocolate chips and half of the shortening in a 1 quart
saucepan over low heat, stirring frequently. Divide melted chocolate evenly
between 2 pans and spread into thin, even layers. Freeze 10 minutes or until
firm. Remove from pans, using foil as help, and return to freezer.
Line the pans with foil again. Melt the milk chocolate and remaining
shortening in saucepan over low heat, stirring frequently. Divide melted
mixture evenly between 2 pans and spread into thin, even layers. Freeze 10
minutes or until firm; remove from pans, using foil as help, and return to
freezer.
Line 1 rectangular pan, 13 by 9 by 2 inches, with plastic wrap; set aside.
Beat half of the ice cream with half of the marshmallows in a large bowl on
medium speed of electric mixer until just combined. Repeat with remaining
ice cream and marshmallows in another bowl.
Remove all chocolate layers from freezer; peel foil from each layer as it is
used. Place a milk chocolate layer in the bottom of plastic-lined pan.
Carefully spread one-third of the ice cream mixture on top.
Add a semisweet chocolate layer; spread with one-third of the ice cream
mixture. Add the remaining milk chocolate layer; spread with remaining ice
cream. Top with remaining semisweet chocolate layer. Cover and freeze at
least 12 hours.
Place pan upside down on a cookie sheet. Place hot towels on bottom of pan.
Remove pan and plastic, inverting lasagna onto the cookie sheet. Drizzle
with chocolate syrup.
