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Crust:
13 whole graham crackers
4 Tablespoons margarine
4 Tablespoons sugar
1 teaspoon cinnamon
Ice Cream:
8 oz. pareve whipping cream
4 eggs, separated
1 ½ teaspoons vanilla
1/3 cup sugar
Glaze:
6 oz. chocolate chips
3 Tablespoons oil
Preparation
Process crust ingredients in food processor. Place 2/3 of processed mixture in a 9×9 inch baking pan and 1/3 in another baking pan. Bake both pans for 10 minutes at 350 degrees.
For ice cream, in one bowl beat egg whites with sugar.
In another bowl beat pareve whipping cream, adding yolks and vanilla when whipping turns frothy. Fold egg white mixture into whipping mixture.
Melt chocolate and oil in small pot.
In pan with greater amount of crust, pour half of chocolate mixture. Pour ice cream on top of chocolate. Drizzle remaining chocolate over ice cream. Crumble crust mixture from the second pan over top of chocolate and freeze.
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