4 sq. unsweetened chocolate
1 stick butter
1 1/2 c. sugar
1 can (13 oz.) evaporated milk

Melt chocolate and butter over low heat. Then add sugar and milk to chocolate in pot. Bring to a boil over medium heat. Stir constantly until thick. Remove; cool slightly. Add 1 teaspoon vanilla. Pour over 13 x 9 inch graham cracker crust. Freeze at least 2 hours. Spread 1/2 gallon chocolate chip mint ice cream over fudge layer. Freeze at least 3 hours.