Preheat oven to 350 degrees F. Butter a 8-1/2" springform pan. Place baked cookies and melted butter in a food processor and process until moist clumps form. Transfer to the springform pan and press crumbs on bottom of pan. Bake for 10 minutes; let cool. When crust is cool, add 1/2 of the ice cream, spreading evenly and freeze. Meanwhile, add chocolate chips 2/3 cup cream, corn syrup and vanilla to a medium bowl and microwave for 1 minute. Remove from microwave and whisk until chocolate is melted and mixture is completely blended. Let cool. When ice cream is frozen top with chocolate mixture and spread evenly in pan; freeze. When chocolate layer is frozen, add remaining ice cream and freeze again. Whip 1 cup cream and sugar until soft peakss form and spread over ice cream layer and freeze until very firm. To serve, cut into wedges and drizzle with melted chocolate or chocolate chips.
*Glutenfreeda’s Chocolate Minty Python cookies can be ordered online at www.glutenfreeda.com. Other gf chocolate cookies can be substituted.