22-30 chocolate wafer cookies (I use Nabisco Famous Wafers); use the smaller amount if using a pie plate
1-2 tablespoons sugar; use the smaller amount if using a pie plate
4 tablespoons (1/2 stick) butter, melted and cooled slightly
1-2 quarts chocolate ice cream, depending on how thick you want the ice cream layer
Good slosh of Kahlua, about 2 tablespoons
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon butter
Preheat oven to 350º.
wafer cookies and sugar in food processor to fine crumbs; add melted
butter and process to combine. Alternatively, you can smash the cookies
in a ziplock bag, then mix with sugar and butter in a small bowl.
Press into bottom (and sides, if desired) of a 9 inch spring form pan or
pie plate. Bake for 10 minutes. (I used a 5 inch and 8 inch spring
form pan this time).
Cool crust, then place in freezer. Let ice cream defrost in the refrigerator for a half hour or so. Put softened ice cream into a bowl, add Kahlua and stir to combine. Pack ice cream into cold crust and return to freezer till ice cream resolidifies.
ganache by melting chocolate with cream in the microwave. Stir till
smooth. Add butter and stir till melted. Allow ganache to cool just
slightly. Pour into center of ice cream and spread to edges. Return to
freezer for at least 2 hours before serving