Ingredients
- 950 ml ice cream
- 120 gr semi-sweet chocolate chips
- 45 ml whipping cream
- 1 1/2 slices girl scout mint cookies (sliced)
Heavily grease sides and bottom of a 23 cm pie pan with regular (notlight) stick margarine. Crumb cookies in food processor and pressinto pie pan. Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours (or 1 hour roomtemperature). Fill baked cool pie shell with ice cream and coverwith wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spreadover pie. Refreeze.
