CHOCOLATE MINT TORTE ICE CREAM PIE

Adapted from Page 244 of the “Pillsbury Best Desserts”

Crust:

1 ½ cups mint chocolate cookie crumbs (24 cookies)

¼ cup butter, melted

Torte:

1.5 quarts mint chocolate chip ice cream, softened

1 cup whipping cream, whipped

Chocolate jimmies (sprinkles) for topping/garnish

Directions:

In medium bowl, combine cookie crumbs and ¼ cup butter; mix well.  Reserve ¼ cup crumbs for topping (optional).  Press remaining crumbs in bottom  ½ inch up sides of ungreased 9-inch springform pan.  Freeze 1 hour.

Place ice cream in large bowl; gently fold in whipped cream.  Spoon mixture into crust lined pan.  Sprinkle with reserved crumbs or chocolate jimmies.  Cover with foil or plastic wrap (one of those shower cap like covers works great); Freeze 5 hours or overnight until firm.

Garnish with Chocolate Whipping Cream (see recipe below) and Serve with chocolate sauce

Ingredients

Chocolate Crust

Ice Cream and Whipped Cream

In Springform Pan

Just Out of the Freezer

Add caption

Garnished with Chocolate Whipping Cream

With Chocolate Sauce

To make the chocolate whipping cream:

Use one cup heavy whipping cream, 1 tsp chocolate extract, brown food coloring, and 4 Tablespoons sweet cocoa powder.  Whip it all together and then pipe it onto the ice cream tort.

Ingredients

Chocolate Whipping Cream