Amount
Ingredient
Preparation



2
pints
ice cream

coffee flavour



1/2
cup
chocolate chips (semisweet)





3
tablespoons
heavy whipping cream

whipping cream, (or condensed milk)



1 1/2
slice
girl scout mint cookies

crushed

 Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press
into pie pan. Bake this for 1 minutes at 35 degrees.

Soften ice cream in refrigerator for four hours (or 1 hour room
temperature).  Fill baked cool pie shell with ice cream and cover
with wax paper. Freeze.

Melt chocolate chips and whipping cream over lowest heat and spread
over pie. Refreeze.