Recipe by MarieRynr
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.
Top Review by funtocook
A delicious and impressive dessert! Plus it is easy to make, just start early the day before. I took it to Christmas dinner and everyone raved about it! Only change is that you need to measure out 1.5 cups of the cookie crumbs before you add the butter - recipe is incorrect. It is correct on the TV program..also, I could not find chocolate wafers so I used oreo cookies minus the cream. I will definitely make this agein - Valentines Day with red hots and heart candy!
- 118.29 ml unsalted butter
- 226.79 g bittersweet chocolate (not unsweetened) or 226.79 g semisweet chocolate, chopped (not unsweetened)
- 382.71 g package chocolate wafer cookies (about 61 cookies)
- 118.29 ml whipping cream
- 59.14 ml light corn syrup
- 170.09 g bittersweet chocolate or 170.09 g semisweet chocolate, chopped
- 1656.13 ml premium vanilla ice cream, slightly softened
- 295.73 ml coarsely crushed red and white striped hard peppermint candies (about 10 ounces)
- 9.85 ml peppermint extract
- red and white striped hard peppermint candy (whole or broken into pieces)
Directions See How It's Made
- 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.
- 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.