Fudge & Peppermint Ice-Cream Cake

CRUST:
Crush chocolate cookies either with a food processor, or put them in a zippered plastic bag and crush with a mallet, or rolling pin. Put the crumbs in a large bowl but reserve 1/2 cup in a small bowl and set that aside for the topping.

Put the first stick of butter in a small microwave safe bowl. Put it into the microwave and heat until melted. Mix the melted butter thoroughly with the large bowl of cookie crumbs.

Line the bottom of a 9″x13″ pan with waxed paper. Press the crumb-mixture into the bottom of the pan until it makes an even crust.

Allow mint-chocolate chip ice cream to soften until you can easily spread it over the cookie-crust in the pan, and then set this in the freezer to chill.

FUDGE TOPPING:
Meanwhile, make the sauce by melting the chocolate chips, evaporated milk and remaining stick of butter in a saucepan over medium-low heat. Once melted stir in the powdered sugar and vanilla. Bring to a low boil, stirring constantly until thick. Then remove the pan from the heat and let the mixture cool for a while before spreading it over the top of the frozen ice cream layer. Then sprinkle on the remaining crushed cookies.

Cover tightly with plastic wrap and/or foil, and freeze until a half hour before serving. Pull it out of the freezer a half hour before serving so that it’s easy to cut.