This is a take off of a Viennese crunch ice cream, just much less of a patchke. Great for dessert when you have the guests over.
2 graham cracker pie crusts
½ pkg choc chip cookies
- nuts: pecans or almonds (optional)
2 tsp vanilla
1 cup sugar
2 tsp coffee powder dissolved in
1 Tbsp boiling water
Crush the cookies and nuts to make a crunch. Set aside. Beat up one whip and mix with 1-2 eggs. 1 tsp vanilla, and 1/2 cup sugar. Pour this into the bottom of the 2 pie pans. Cover with 1/2 the crumbs and freeze.
In the meantime beat up the other whip, adding the rest of the ingredients and the coffee. When ice cream is frozen enough, pour over first layer and cover with the rest of the crunch crumbs.
Freeze totally. Serve slices with choc syrup drizzled on top