Ingredients
- CRUST
- 1/2 cup (1 stick) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 1/2 9-ounce packages chocolate wafer cookies (61 cookies)
- GLAZE
- 1/2 cup whipping cream
- 1/4 cup light corn syrup
- 6 ounces bittersweet or semisweet chocolate, chopped
- FILLING
- 7 cups premium vanilla ice cream, slightly softened
- 1 1/4 cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces)
- 2 teaspoons peppermint extract
- Red and white striped hard peppermint candies, whole or broken into pieces
Preparation
Step 1
FOR CRUST
• Melt butter with chocolate in heavy saucepan.
• Finely grind cookies in processor.
• Add to warm chocolate mixture, blend until crumbs are moistened.
• Reserve one cup in small bowl.
• Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 ¾ inch sides.
• Freeze.
FOR GLAZE
• Bring cream and corn syrup to boil.
• Remove from heat and add chocolate pieces.
• Whisk until melted and smooth.
• Let stand until cool, but pourable. About 1 hour.
FOR FILLING
• Mix softened ice cream, 1¼ cups crushed candies and peppermint extract in large bowl.
• Spoon half of ice cream mixture into crust and spread evenly.
• Sprinkle reserved 1-cup cookie crumb over ice cream in pan.
• Press gently.
• Pour 1 cup chocolate glaze over ice cream in pan.
• Freeze 1 hour.
• Top with remaining ice cream and spread evenly.
• Freeze until firm, about 4 hours.
• Stir remaining glaze over low heat until pourable, but not warm.
• Pour glaze over ice cream, spread evenly.
• Freeze overnight.
TO SERVE
• Run sharp knife between crust and pan sides to loosen cake.
• Release pan sides.
• Transfer cake to platter.
• Garnish with peppermint candies.
• Eat and enjoy!
NOTES
I used peppermint ice cream that had candies in it. It was great and saves a step or two. The ice cream was light ice cream and still tasted wonderful.