This dessert is based on an icebox dessert my Grandmother used to make with Thrifty’s peppermint ice cream. In years past one could only find peppermint ice cream in December. This has changed, at least in my hood. We seem to have peppermint ice cream in our local freezer section year round. If you want the peppermint version of this recipe, click here. No matter where you live I’m certain you can find mint chocolate chip ice cream year-round. Although the recipe specifies Oreo cookies, truth be told, I use Newman’s Organic Chocolate filled cookies that look just like Oreos but are made with ingredients I can pronounce. I have a strict policy of only eating foods that I can pronounce and that have fewer than four syllables. It’s a good rule. Any crunchy chocolate cookie will work. You could even make your own cookie and use that.
- 2 cups Oreo cookie crumbs (just the cookie part, not the filling – if you figure out a good use for the filling – besides just eating it then and there – let me know)
- ¼ cup butter
- ½ cup butter, softened
- 3 ounces best quality semisweet chocolate
- 3 eggs, separated
- 3/4 cup confectioner’s sugar
- 1 teaspoon vanilla
- 1 quart mint chocolate chip ice cream
Over low heat melt the butter and then add the cookie crumbs. Stir 3-4 minutes. Put half of the cookie mixture in the bottom of a 9×9-inch pan. Reserve the remainder.
Place the chocolate in a double boiler and stir over medium heat until the chocolate is melted. Take the pan off of the heat and allow the chocolate to cool slightly. Beat the egg yolks with a whisk and gradually add the melted chocolate whisking constantly. If you dump hot chocolate into the yolks you’ll have a concoction no one will want to eat. Even the most obsessed chocolate lovers draw the line at scrambled eggs and chocolate. Cream the butter with the powdered sugar and vanilla. Add the chocolate/egg mixture. Beat egg whites until soft peaks form. Fold beaten egg whites in to batter mixture. It’s an odd looking mixture. Don’t worry – it freezes well and tastes even better!
Spread half chocolate mixture over crumbs. Put in freezer for 20 minutes. Spread 1-quart mint chocolate chip ice cream over chocolate mixture, freeze (this takes another 20-30 mins). Keep the remaining chocolate spread in the fridge. After the ice cream layer is frozen, spread remaining chocolate mixture over top. Sprinkle remaining crumbs on top of chocolate mixture, pressing them into the ice cream with a spatula. Freeze again. Enjoy.