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Ingredients

1 ½ cups all-purpose flour 1 cup rolled oats 1 cup melted butter ½ cup brown sugar ½ cup graham cracker crumbs ¼ cup chocolate sauce, or to taste, divided ½ gallon vanilla ice cream, sliced

Nutrition Info

350.1 calories carbohydrate: 39.7 g cholesterol: 59.6 mg fat: 19.9 g fiber: 1.5 g protein: 4.7 g saturatedFat: 12.1 g servingSize: - sodium: 169.3 mg sugar: 23.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Mix flour, oats, butter, brown sugar, and graham cracker crumbs together in a bowl, spread mixture onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 15 minutes. Sprinkle half the oat mixture into a 9x13-baking dish, gently pat into dish. Drizzle half the chocolate sauce over oat layer.
Arrange vanilla ice cream slices over chocolate layer, sprinkle the remaining oat mixture over ice cream layer. Drizzle the remaining ice cream sauce over cake. Cover dish with aluminum foil and freeze until set, at least 5 hours.

16 servings

This is excellent using mint chocolate chip ice-cream, chocolate ripple, butterscotch ripple, neapolitan, etc. Cut and enjoy.