Plus I figured it would have been less expense to make on then to buy one.
So I found a recipe via my iphone (gotta love it!). Kaitlin and I went to the store to get the goods. Then we went to work.
Pressing the crust...
Freezing the first layer...
Apparently I didn't get the "using a fork" memo. So the melted chocolate ended up a little globby. Still tasted good.
Who did that to poor Kaitlin?!?
Speaking of iphone. Chris and his pocket god app. Check out the upgrade, there's a dinosaur now!
Kaitlin like it so much that she licked her plate.
The rest of us just scraped it clean.
1 - 16 oz. package chocolate sandwich cookies
3 tbsp unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 - 10 oz. package mint chocolate chips
- Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4" up sides of 9x2 3/4" spring-form pan. Refrigerate 30 minutes.
- Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator.
- Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
- Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight.
- Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design.
- Release sides of pan. Cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.
Recipe from Bon Appetit, September 1992.
- We tried to cut back some. So we used reduced fat oreos, and half fat slow churned ice creams.
- Since we couldn't find mint chocolate chips, we used regular chips and added mint extract to taste.
- Also, some reviews said that they added a fudge layer between the ice cream. So we did too!