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1
Preheat the oven to 350u00b0 F. Melt the butter in a small saucepan.
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2
In a small bowl, combine the melted butter and cookie crumbs until the mixture resembles wet sand.
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3
Press the mixture into a 9-inch pie pan; bake for 8 to 10 minutes, being careful not to burn it.
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4
Let cookie crumb crust cool completely.
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5
In a medium sized bowl, whisk together all of the ingredients until combined.
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6
Cover the bowl with plastic wrap and chill until cold but not frozen, about 30 minutes.
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7
In the bowl of an ice cream machine, pour the chilled mixture in and mix according to the ice cream machine's instructions. I churned it for about 20 minutes.
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8
Once the ice cream has churned, fold in the dark chocolate slivers.
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9
Immediately pour the ice cream into the cooled cookie crumb crust and place in the freezer to set for 1 hour.
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10
While the ice cream layer is setting up, combine the cocoa powder, granulated sugar, unsalted butter, and heavy cream in a medium saucepan on low heat, whisking constantly. Once everything is fully combined, remove from heat and allow to cool.
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11
After 1 hour is up, remove the ice cream pie from the freezer. Pour the cooled fudge sauce over top, using an offset spatula to spread it to the edges.
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12
Freeze the pie for 1 hour until the fudge topping is set; then cover with plastic wrap and chill for 6 to 8 hours before serving.
