Chocolate Peppermint Ice Cream Cake

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This is an easy but impressive dessert for any special occasion. Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly. Cook time reflects overnight freezing time.

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Steps

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For crust , melt butter with chocolate in heavy small saucepan over low heat.

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Finely grind cookies in processor.

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Add warm chocolate mixture.

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Blend until crumbs are just moistened.

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Reserve 1 cup crumb mixture in small bowl.

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Press remaining crumb mixture onto sides , then bottom of 9 inch springform pan with 2 3 / 4 inch sides.

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Freeze.

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For glaze , bring cream and corn syrup to boil in heavy large saucepan.

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Remove from heat.

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Add chocolate.

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Whisk until melted and smooth.

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Let stand until cool but still pourable , about 1 hour.

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For filling , working quickly , mix ice cream , 1 3 / 4 cups crushed candies , and extract in large bowl , until just blended.

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Spoon half of ice cream into crust.

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Spread evenly.

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Sprinkle reserved 1 cup cookie crumbs over ice cream in pan.

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Press gently.

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Pour 1 cup chocolate glaze over ice cream in pan.

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Freeze 1 hour.

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Top with remaining ice cream.

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Spread evenly.

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Freeze until firm , about 4 hours.

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Stir remaining glaze over low heat just until pour.

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Ingredients

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unsalted butter, bittersweet chocolate, chocolate wafer cookies, whipping cream, light corn syrup, vanilla ice cream, peppermint candies, peppermint extract, peppermint candy