Split ladyfingers and fill with vanilla ice cream.
Freeze for at least 2 hours.
Serve with chocolate sauce.

Chocolate Sauce:
2 1-lb. boxes conf. Sugar
12 1-oz. sq. bittersweet chocolate
1/4 lb. Butter
3 4-oz. cans evaporated milk

Combine all ingredients and place in double boiler.
Stir until all ingredients are melted.
Add 2 c. water and beat until smooth.
Then let cook for 15 min., stirring occasionally
over low heat. Two quarts.