8ouncesbittersweet or semi-sweet chocolate, chopped
13.5ounceschocolate wafer cookies by Nabisco
Glaze
8 ouncessemi-sweet or dark chocolate, chopped
7 Tbspunsalted butter
Filling
7 cups peppermint ice cream (or see note)
Decoration
10 mini candy canes
Instructions
Crust
Grease the side of a springform pan.
Melt butter with chocolate in a double-boiler or in a glass bowl over a pot with 2 inches of water simmering over medium-high heat.
Finely grind wafers in a food processor.
Add warm chocolate mixture; blend just until crumbs are moistened.
Reserve one cup of the crumb mixture in a small bowl.
Press the remaining crumb mixture onto the sides, then the bottom of a 9-inch diameter springform pan with 2 3/4 inch high sides (just below the top).
Freeze while preparing other ingredients.
Glaze
Melt chocolate and butter together over a double-boiler or in a heat-proof bowl over a pot filled with 2 inches of water simmering on med-high. The water should not touch the bottom of the bowl.
Let stand until cool but still pourable. It should be smooth and glossy. If the chocolate solidifies too much, you can reheat using the double-boiler method. You do not want it hot while pouring.
Filling
If using peppermint ice cream, allow it to soften a bit so it is spreadable.
If making peppermint ice cream, work quickly. Mix slightly softened ice cream, 1 1/4 cups crushed candies, and peppermint extract in a large bowl just until blended. You will want the texture spreadable.
Assembly
Remove the chocolate crust from the freezer. Spread half of the ice cream on the bottom of your crust.
Sprinkle the remaining cookie crumbs evenly over the top of the ice cream.
Pour about half of the chocolate glaze over the ice cream and cookie layer.
Freeze for one hour.
Top with the remaining ice cream, spreading evenly.
Freeze until firm, about four hours.
Stir the remaining glaze over low heat, stirring. Cool until still pourable but not too warm.
Pour half of the remaining glaze over top to just cover. Freeze for 10 minutes.
Pour the final glaze over top evenly to get a smooth final coat.
Run a sharp knife between the crust and pan to loosen the cake. Release the pan sides and run the knife under the cake to release it from the bottom.
Transfer the cake to a platter. Garnish with candy canes. I made a candy cane snowflake in the center with crushed candy canes around the edges.
Heat a knife under hot water to cut the cake, and serve.
Notes
Note: If you cannot find peppermint ice cream you can make your own by combining 7 cups of vanilla ice cream (softened) with 1.25 cups crushed candy canes, and 2 tsp peppermint extract.