Peppermint Ice Cream Cake

Line a 9x9x2 inch baking pan with nonstick foil (make sure that there is some foil overhang on each side so that you can use it as a handle to lift the cake). Trim browned edges off of the edges of the pound cake. Balance cake standing it on one long side, and slice the loaf lengthwise and horizontally into 4 equal slices (each about 9×3.5x.5 inches).

Unwrap mints and place them into a food processor. Pulse to crush them. Transfer crushed candies to a large bowl, chopping pieces that are too large.

Place cookies into the food processor and pulse to make coarse crumbs. Set aside.

Place 2 cake slices in the bottom of a foil-lined pan, trimming off some of the length if needed. Add ice cream and mint extract into the bowl with the crushed mints. Working quickly, blend until smooth. Spread half of the ice cream into the pan, spreading to the edges of pan and completely covering the cake with a smooth layer. Repeat and stack the remaining 2 cake slices on top and then top it with the ice cream. Sprinkle crushed cookies over the final ice cream layer, and gently press to adhere. Cover with a sheet of foil and freeze for 2 hours.

Remove cake from freezer and use the foil to lift the cake from the pan to a cutting board. Working quickly, slice cake in half. Use a spatula to stack one half on top of second half. Use foil to transfer it back to the pan. Re-cover and freeze overnight.

The next day… Microwave heavy cream for 1 to 2 minutes or until it just begins to bubble. Pour over chopped chocolate in a small bowl. Let stand 5 minutes. Whisk until smooth.

Remove cake from freezer. Remove foil and invert cake onto a small cookie sheet lined with nonstick foil. Trim off any bumpy sides with a sharp knife. Pour chocolate mixture over the cake in batches, using a large spatula to spread it down the sides. Top with extra cookies and candies, if desired. Return to freezer until serving (at least 2 hours). Transfer to serving platter before slicing.