Chocolate Mint Freeze

1. 1

   For crust, combine crumbs and 4 tablespoons butter.

2. 2

   Reserve 1/2 cup, press remainder in a 9-inch square pan and freeze. Spread ice cream over crust and freeze again.

3. 3

   Melt 1/2 cup butter and chocolate over low heat.

4. 4

   Gradually stir in beaten egg yolks, 10x sugar, nuts and vanilla.

5. 5

   Set aside.

6. 6

   Beat egg whites to stiff peaks, fold into chocolate mixture and spread on top of ice cream. Sprinkle with reserved crumbs.

7. 7

   Cut in squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.