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1
Prepare a 13 x 9-inch freezer-safe glass dish.
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2
Finely grind the cookies with the melted butter until moist clumps form.
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3
Press the mixture into prepared dish and freeze for 40 minutes (or longer).
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4
Spoon the softened ice cream over the crust; freeze for 1-1/2 hours or until firm.
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5
In a small heavy saucepan combine cream and corn syrup; bring to a simmer over medium heat, whisking constantly; remove from heat.
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6
Add in chocolate and peppermint extract mix or whisk until melted and smooth.
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7
Cool the mixture to lukewarm whisking occasionally (about 20 minutes).
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8
Spoon the mixture over frozen ice cream covering completely.
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9
Place back in the freezer for a minimum of 1 hour or up to 3 days covered tightly with foil.
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10
Sprinkle with chocolate shavings.
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11
*NOTE* this recipe can also be made in an 8 x 8-inch pan or a deep dish 8 or 9-inch pie plate.
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12
For the crust use 22 Oreo cookies with 1/4 cup butter and 1/2 - 1 quart ice cream.
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13
For the topping, use 1/3 cup whipping cream, 2 tablespoons dark corn syrup, 4 ounces chocolate and 1/4 teaspoon peppermint extract.
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14
Prepare using the same method.
