32 Nabisco Chocolate Wafers, crushed to fine crumbs (about 2 cups)
3 tbsp unsalted butter, melted
1 quart green mint chocolate chip ice cream
1 quart chocolate ice cream
2 cups lightly sweetened whipped cream
10 Andes Creme de Menthe Thins, shaved with vegetable peeler
Instructions
For the crust- Stir cookie crumbs and butter in medium bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and refrigerate until set, about 30 mins.
For the ice cream- Scoop mint ice cream into large bowl and mash with wooden spoon until softened. Spread over prepared crust and smooth top. Cover with plastic wrap and freeze until firm, at least 3 hours. Scoop chocolate ice cream into medium bowl and mash with wooden spoon until softened. Spread over mint ice cream. Re-cover with plastic wrap and freeze until firm, at least 2 hours (or up to 1 week). When ready to serve, remove sides of pan. Spread whipped cream over top and sprinkle with candy shavings. Serve.
Originally Submitted
9/20/2010
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You can add this Garsshopper Ice Cream Cake recipe to your own private DesktopCookbook.
