Makes a 9-inch cake, 12 servings
Ingredients
For the Base:
18 chocolate sandwich cookies
3 tablespoons (42g) salted butter, melted
For the Ice Cream:
2 1/3 cups (585ml) heavy cream, cold
2 tablespoons (30ml) crème de menthe
1 teaspoon vanilla extract
5 to 6 drops peppermint extract
Dash of salt
1 (14 ounce) can sweetened condensed milk
Green food coloring (optional)
6 chocolate sandwich cookies, roughly crushed
For the topping:
1/2 cup (125ml) heavy cream, cold
1 tablespoon (12g) granulated sugar
1/2 teaspoon vanilla extract
1 ounce semisweet chocolate, melted
Instructions
- Cross two large sheets of plastic wrap over a 9 to 10-inch springform pan. Flatten them against the bottom and sides, fully covering the inside of the pan and leaving a few inches of overhang.
- Place the sandwich cookies in the bowl of a food processor and pulse into fine crumbs. Drizzle the melted butter into the bowl and pulse a few more times until the crumbs are evenly moistened.
- Press the cookie crumb mixture firmly and into the bottom of the pan, and about 1 inch up the sides. Transfer the pan to the freezer while you prepare the ice cream.
- Place the heavy cream into a large mixing bowl. Beat with a hand mixer on high speed for 3 to 4 minutes, or until the cream holds stiff peaks. Add the crème de menthe, vanilla extract, peppermint extract, and a dash of salt. Beat on low for about 15 seconds, or until just combined.
- Pour the sweetened condensed milk into the whipped cream. Add a few drops of green food coloring, if desired. Fold gently with a large rubber spatula until the milk is just combined into the cream and no streaks remain. Fold into the crushed cookies.
- Remove the pan from the freezer. Pour the ice cream mixture into the crust. Tap the pan against the counter a few times very gently to level out the top, then return the pan to the freezer.
- Freeze for a minimum of 6 hours, until the ice cream is completely solid. In the last hour or so of freezing, prepare the topping.
- Place the heavy cream, sugar, and vanilla extract in a medium mixing bowl. Beat with a hand mixer on high speed for 2 to 3 minutes, or until the cream holds still peaks. Cover and refrigerate until ready to use.
- Remove the pan from the freezer. Unlock and remove the sides of the pan. Carefully peel the plastic wrap away from the cake. Using a large spatula, transfer the cake to a freezer-safe serving plate.
- Drizzle the melted chocolate over the top of the cake. Pipe or spoon the whipped cream around the circumference. Return the cake to the freezer for at least 15 minutes before serving, or for up to 5 days.
