This recipe is from Modesto-based Foster Farms, makers of Crystal ice cream.
3 (½-gallon) containers ice cream, in different flavors
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8 ounces semisweet chocolate, coarsely chopped
¾ cup whipping cream
2 tablespoons corn syrup
9 candy bars, about one pound total
16 chocolate sandwich cookies (or plain chocolate wafers)
Let ice cream soften at room temperature for about 30 minutes. Melt chocolate, add cream and corn syrup and whisk until smooth. Let cool. Meanwhile, cover 10-inch cardboard circle with waxed paper and place in 11-inch springform pan. Chop candy bars and cookies and set aside. Spread one container of Crystal ice cream over bottom of pan. Follow with ª of candy bar/cookie mixture, then drizzle with ª of chocolate sauce. Repeat layers, finishing with the last container of ice cream on the top, drizzled with the remaining sauce.