(I use only organic ingredients)
1 chocolate graham crust (Arrowhead Mills makes a ready-made organic crust)
1 quart of chocolate or coffee ice cream
Chocolate squirtable syrup
3 tablespoons of toasted chopped almonds or pecans
Whipped cream
Bittersweet chocolate shavings
Soften the ice cream at room temperature. Spread it in the crust shell. Paint strips of chocolate syrup, then make a chevron pattern with a knife. Sprinkle with toasted nuts, and top with whipped cream and chocolate shavings. Freeze till firm and serve with a warm berry glaze
(Recipe from The Kitchen Shrink’s column, entitled Candidate Cuisine)