Frozen Mud Pie

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Melt the butter in a small pot. Meanwhile, place 9 ounces of the chocolate cookies in the food processor. Pulse a few times, then process until fine. Transfer to a 10-inch springform pan. Process the remaining 4 1/2 ounces cookies and set aside.

3. 3

   Pour the butter over the crumbs in the pan, stir until moist and press into the bottom of the pan using your fingers or a glass.

4. 4

   Bake 10 minutes and cool completely. The crumbs will harden slightly into a nice chocolate base. Place in the freezer and pull out the ice cream to soften slightly on the kitchen counter.

5. 5

   Spread the softened ice cream over the crumb base. A rubber spatula works nicely. Freeze until firm.

6. 6

   When the ice cream has hardened, work quickly to spread the chocolate fudge topping over the ice cream (see Author Notes for tips). Sprinkle with remaining crumbs, leaving a small border so the chocolate fudge peeks out and place in the freezer for at least 2 hours or overnight before serving.

7. 7

   When ready to serve, make the whipped cream: Place the cold heavy cream and sugar in the bowl of a standing mixer. Whip on medium-high speed until medium peaks form.

8. 8

   Serve each slice with a big dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.