Chocolate Mint Ice Cream Cake
· 1 large bag of mint-chocolate cookies, such as Mint Oreos
· 2 tablespoons butter, melted
· 1 1/2 cups thick chocolate sauce
· 1 quart chocolate ice cream
· 1 quart mint-chocolate-chip ice cream
· ½ pint whipped cream
· ½ teaspoon vanilla extract
· Chocolate chips, extra chocolate sauce, or chocolate mint candies for garnish (optional)
Place about 40 of the mint chocolate cookies in a zippered plastic bag. Press out any air in the bag and seal. Crush the cookies with a rolling pin, creating cooking crumbs. Remove half of the cookies and place in a small mixing bowl. Combine crumbs with melted butter or margarine and mix well. Press mixture into the bottom of a 9in springform pan. Line the inside rim of the pan with whole cookies, pressing the bottoms into the crumb mixture to keep them standing upright. Spread crumb crust with ¾ cup of the chocolate sauce, warming the sauce in the microwave if necessary to make it easier to spread. Freeze crust for 15-30 minutes.
Soften the chocolate ice cream by leaving it out for 10-15 minutes. Spread the ice cream over the crust. Top with remaining ¾ cup chocolate sauce and the rest of the cookie crumbs. Freeze for 1 hour.
Soften the mint chocolate chip ice cream. Spread the ice cream evenly over the chocolate sauce/cookie crumb layer. Freeze cake for at least 6 hours, or overnight.
Before serving, decorate ice cream cake with whipped cream, mint chocolate chips, and/or chocolate sauce. Remove outer ring of the springform pan and slice. Serve immediately.