Ingredients:

  • 24 Chocolate sandwich cookies (280g)
  • 4 tbsp Unsalted butter, melted (56g)
  • 1/4 tsp Sea salt (1.5g)
  • 1.5 quarts Mint chocolate chip ice cream (approx. 825g)
  • 1/2 cup Mini chocolate chips (85g)
  • 1 cup Semi-sweet chocolate chips (170g)
  • 1.5 cups Heavy whipping cream, divided (360ml)
  • 2 tbsp Powdered sugar (15g)
  • 1/2 tsp Peppermint extract (2.5ml)

Instructions:

  1. Pulse chocolate cookies in a food processor until fine crumbs form. Combine with melted butter and sea salt. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper.
  2. Bake the crust at 350°F (175°C) for 10 minutes to set. Remove from oven and allow to cool completely to room temperature.
  3. Soften the mint chocolate chip ice cream on the counter for 15 minutes. Fold in the mini chocolate chips and spread evenly over the cooled crust using an offset spatula.
  4. Cover the pan with plastic wrap and freeze for at least 4 hours until the ice cream layer is firm.
  5. Prepare the ganache by heating 1/2 cup of heavy cream until simmering. Pour over 1 cup of semi-sweet chocolate chips. Let sit for 5 minutes, then whisk until smooth. Once cooled to room temperature, pour over the frozen ice cream layer.
  6. Whip the remaining 1 cup of cold heavy cream with powdered sugar and peppermint extract until stiff peaks form. Pipe a border around the cake.
  7. Freeze for an additional 2 hours before slicing with a hot knife and serving.