-
1
Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.
-
2
Remove from heat.
-
3
Add chocolate; let stand 1 minute.
-
4
Whisk until chocolate melts and sauce is smooth.
-
5
Mix in vanilla extract.
-
6
Cool sauce to room temperature, stirring occasionally, about 30 minutes.
-
7
Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.
-
8
Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.
-
9
Sprinkle evenly with 1 cup cookie crumbs.
-
10
Spread another 1 pint ice cream over cookie crumbs.
-
11
Freeze until ice cream is firm, about 20 minutes.
-
12
Spread with 3/4 cup sauce; freeze 20 minutes.
-
13
Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.
-
14
Cover pan and freeze ice cream cake until very firm, at least 4 hours.
-
15
(Can be prepared 5 days ahead.
-
16
Keep cake frozen.
-
17
Cover and refrigerate remaining sauce.
-
18
Store remaining 1 cup crumbs airtight at room temperature.)
-
19
Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.
-
20
Cut around pan sides to loosen cake.
-
21
Turn cake out onto platter.
-
22
Peel off parchment.
-
23
Sprinkle top of cake with remaining 1 cup crumbs.
-
24
Cut cake crosswise into slices.
-
25
Serve immediately with warm sauce.
