- 22 chocolate sandwich cookies, broken into pieces
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 quart cookies-and-cream ice cream, softened slightly
- 1/3 cup whipping cream
- 2 tablespoons dark corn syrup
- 4 ounces semisweet chocolate, chopped
- 1/4 teaspoon peppermint extract
- Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
- Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
- Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)