-
1
Crush 20 of the cookies and mix the crumbs with the butter.
-
2
Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
-
3
Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
-
4
Add rum if desired.
-
5
When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
-
6
At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
-
7
Put the mixture back in the freezer for 15 minutes.
-
8
Take the ice cream out to soften at this point and start making the strawberry sauce.
-
9
Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
-
10
When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
-
11
You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
-
12
Swirl in the strawberry sauce.
-
13
Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
-
14
To serve, remove the edge of the pan and let soften for 10-15 minutes.
