For the crust:
1 1/2 cups of crushed chocolate sandwich cookies
1/4 cup of melted butter or margarine
For the filling:
1 liter of slightly softened chocolate or cream ice cream
4 tablespoons of peppermint extract
1 cup of crushed chocolate sandwich cookies
For the whipped cream topping:
3 egg whites at room temperature
1/4 teaspoon of cream of tartar
1/3 cup of granulated sugar
2 tablespoons of peppermint extract
For the crust:
1 1/2 cups of crushed chocolate sandwich cookies
1/4 cup of melted butter or margarine
For the filling:
1 liter of slightly softened chocolate or cream ice cream
4 tablespoons of peppermint extract
1 cup of crushed chocolate sandwich cookies
For the whipped cream topping:
3 egg whites at room temperature
1/4 teaspoon of cream of tartar
1/3 cup of granulated sugar
2 tablespoons of peppermint extract
Prepare the crust: Mix the cookies with the melted butter or margarine
Press it firmly into the bottom and sides of a 9-inch springform pan
Freeze until firm
Prepare the filling: Spread half of the ice cream over the crust
Dust with 2 tablespoons of peppermint extract and sprinkle with half of the crushed cookies
Spread the remaining ice cream over the filling and dust with the remaining peppermint extract and cookies
Freeze until firm
Prepare the whipped cream topping: Beat the egg whites in a chilled bowl until stiff peaks form
Add the cream of tartar and beat until stiff again, without becoming dry
Gradually add the granulated sugar and beat until stiff once more
Add the peppermint extract
Spread the whipped cream over the cake to the edge, covering it completely
Freeze until serving time.
