Chocolate Mint Ice Cream Dessert

Crust:

• 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

Chocolate Spread:

• 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

Crust:

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.

Chocolate Spread:

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.