Chocolate Mint Ice Cream Cake

Ingredients:

Cookie crust

• 6 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 250 g chocolate wafer cookies, crushed
• Special equipment: springform pan with a diameter of 22 cm.

Ice cream cake

• 4 cups chocolate ice cream (1 l), softened
• 4 cups mint ice cream (1 l), softened

Chocolate ganache

• 200 g dark chocolate, chopped
• 3/4 cup heavy cream
• 1/4 cup crushed chocolate mint wafer cookies

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the melted butter and wafer cookies. Pour the mixture into the pan and press it into the bottom and up the sides. Bake for 10 minutes, then let it cool completely before using.
2. Ice cream cake:
   
   Spoon the chocolate and mint ice cream onto the crust, alternating scoops and pressing them tightly together to create a marbled or checkered effect. Smooth the surface with a spatula. Cover with plastic wrap and freeze until firm, about 2-2.5 hours.
3. Remove the cake from the pan by running a knife around the edge, unfastening and removing the ring. Invert the cake onto a piece of plastic wrap and remove the pan bottom and parchment. Place a serving plate on the bottom of the cake and invert it again (with the cake layer facing down). Freeze the cake until ready to coat with chocolate.
4. Chocolate ganache:
   
   Place the chocolate in a medium heatproof bowl. Bring the cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Let cool for 10 minutes before using.
5. Cover the top and sides of the cake with ganache and sprinkle with crushed wafer cookies. If the cake starts to soften too much, return it to the freezer for a few minutes. Freeze for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes, then slice and serve.