About this recipe:This is a gorgeous and cool summer dessert. The layers of mint chocolate chip ice cream and crushed chocolate biscuits are absolutely delicious, and the meringue on top is truly its crowning glory. Vanilla ice cream can be used instead of mint chocolate chip, if desired.
120g crushed chocolate sandwich biscuits
50g butter, melted
1 litre mint chocolate chip ice cream, softened
4 tablespoons creme de menthe liqueur
80g crushed chocolate sandwich cookies
3 egg whites
salt to taste
1/4 teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
5 tablespoons caster sugar
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Method Prep:30min › Extra time:8hr freezing › Ready in:8hr30min
Combine 120g biscuit crumbs and melted butter. Press firmly over bottom and up the sides of a 23cm pie dish. Freeze.
Spread half of softened ice cream over biscuit base. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 of the remaining biscuit crumbs over the ice cream. Repeat. Freeze till firm.
In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
Just before serving, grill under a very hot grill until top is golden.