Makes 1 9-inch cake Difficulty
For the cake: 8 gf chocolate mint cookies (we recommend Glutenfreeda’s Chocolate Minty Python’s!) 2 Tablespoons unsalted butter, melted 3 cups gf vanilla ice cream, softened 3 cups gf mint chocolate chip ice cream, softened
For the chocolate topping: 12 ounces semi-sweet chocolate, coarsely chopped 10 Tablespoons unsalted butter 1/4 cup heavy cream
Place the cookies in a food processor and process until finely crumbled. Remove about 1/2 cup of the cookie crumbs and set aside in a bowl. Transfer the remaining cookie crumbs to a bowl and add melted butter. Stir with a fork until moist. Press into the bottom of a 9-inch springform pan. Chill.
Spoon the vanilla ice cream on to the top of the cookie crust bottom and spread to form an even layer. Sprinkle the top with the 1/2 cup of reserved cookie crumbs. Freeze for at least one hour.
Spread the mint chocolate chip ice cream over the top and spread to form an even layer. Freeze for at least one hour.
Meanwhile make the chocolate topping. Melt the chocolate, butter and heavy cream in the top half of a double boiler set over simmering water. Stir until smooth. Remove from the heat and let cool to room temperature. Transfer to a 2 cup glass measuring cup.
Remove the frozen pie from the freezer and set on a rack set over a jelly roll pan. Remove the springform side. Pour the chocolate topping over the top, making sure to completely cover the top of the cake. Freeze for 6 hours or overnight. Slice the cake and serve.