|Mint jelly||10 Ounce (1 Jar / About 1 Cup)|
|Lemon juice||1 1⁄2 Tablespoon|
|Green food coloring||2 Drop (Adjust Quantity As Needed)|
|Heavy cream||1 Cup (16 tbs), whipped|
Beat egg whites till foamy; gradually add 1/2 cup of the jelly (reserve remainder), beating till stiff.
Add lemon juice.
Tint with coloring.
Fold in whipped cream.
Freeze firm in refrigerator tray.
Melt reserved jelly, stirring occasionally.
Serve over ice cream.