Ice Cream Dessert

I made this recipe for our 4th of July get together with extended family. It was a bit of an experiment because I've never made it before (although my mom has made it a lot). Also, I've only had it with mint chocolate chip or peppermint ice cream, and this time I used cookies 'n' cream. My husband said he likes it best this way, though! It is a good and easy way to stretch a half gallon of ice cream, and I think it looks and tastes better than ice cream by itself, too.

Peppermint Ice Cream Dessert

4 squares unsweetened chocolate (I substituted 3 T. cocoa and 1 T. Crisco for each square. So I used 12 T. cocoa and 4 T. Crisco since I didn't have unsweetened chocolate squares on hand.)
1 stick butter
1 and 1/2 cup sugar
1 cup evaporated milk (I used reconstituted dry milk, just double strength.)
1/2 gallon ice cream

Crust: 2 cups graham cracker crumbs + 3/4 to 1 stick butter, melted

In a 9 x 13 pan, bake crust @ 375 for 8 minutes. Freeze while preparing next layer.

Melt butter and chocolate in a saucepan over medium heat. Add milk and sugar. Slowly bring to a boil. Cool slightly and pour over crust. Freeze 30 minutes.

Soften ice cream and stir until cream. (Can be pretty much completely melted.) Spread over frozen chocolate mixture. Freeze at least 2 hours before serving.