Categories: cake, dessert, ice cream

Ingredients

• 40 thin mints
• 2 tablespoons melted butter
• 1 qt mint chocolate chip ice cream (thawed in fridge for 20 minutes)
• 1 qt chocolate ice cream (an hour later thawed in fridge for 20 minutes)
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/8 teaspoon peppermint extract
• 8 by 8 pan

Directions

1. Crush 25 thin mints.

2. Add butter and mix.

3. Press mixture into bottom of pan.

4. Place in freezer.

5. Line sides of pan with remaining thin mints.

6. Spread mint ice cream on top of crust.

7. Freee 1 hour.

8. Spread chocolate ice cream on top of mint ice cream.

9. Freeze until needed.

10. In mixer beat cream until soft peaks form.

11. Add powdered sugar and extract.

12. Beat until stiff peaks form

13. Spread over ice cream.

14. Freeze cake for at least 6 hours.

15. Serve.

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