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.
Provided by MarieRynr
Categories Frozen Desserts
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For crust, melt butter with chocolate in heavy small saucepan over low heat.
- Finely grind cookies in processor.
- Add warm chocolate mixture; blend until crumbs are just moistened.
- Reserve 1 cup crumb mixture in small bowl.
- Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
- Freeze.
- For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Let stand until cool but still pourable, about 1 hour.
- For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
- Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
- Sprinkle reserved 1 cup cookie crumbs 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; spread evenly.
- Freeze until firm, about 4 hours.
- Stir remaining glaze over low heat just until pourable, but not warm.
- Pour over ice cream.
- Spread evenly.
- Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake.
- Release pan sides.
- Transfer cake to platter.
- Garnish with peppermint candies and serve.
Nutrition Facts : Calories 431.1, Fat 25.1, SaturatedFat 14.2, Cholesterol 71.5, Sodium 261.5, Carbohydrate 48.7, Fiber 1.7, Sugar 29.3, Protein 5.3
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