Frozen Mud Pie

Directions

1. 1
   Preheat oven to 350°F.
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.