Categories: desserts
Ingredients
- 6 ounces (1 1/4 sticks or 10 tablespoons) butter
- 6 cups chocolate sandwich cookie crumbs (recommended: Oreo)
- 1 quart mint chocolate chip ice cream, slightly softened
- 1 pound dark chocolate covered mint candy, frozen (recommended: Junior Mint)
- 1 cup whipped cream
- 1 cup chocolate syrup
- 12 mint sprigs
Directions
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In saute pan, heat butter over medium-low heat until softened.
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Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.
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Line a “half sheet” size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap.
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Spread half the cookie crumb mixture over the plastic.
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With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.
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Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base.
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Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
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Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles.
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Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.