Mint Chocolate Ice Cream Cake

For crust, place 25 of the cookies in resealable plastic bag; crush into fine crumbs using Baker's Roller. Place crumbs in Small Batter Bowl. Add butter; mix well. Press crumb mixture into bottom of 9" (23-cm) Springform Pan. Place pan in freezer until ready to fill.
Line inside collar of pan with remaining cookies (see Cook's Tip). For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften. Scoop mint chocolate ice cream onto crust. Carefully spread ice cream evenly over crust; cover and freeze 1 hour. Place chocolate ice cream in refrigerator 20 minutes before removing cake from freezer; scoop chocolate ice cream over mint ice cream. Carefully spread evenly and return to freezer.
Place cream in chilled Stainless (2-qt./2-L) Mixing Bowl; beat on high speed of electric hand mixer until soft peaks form. Add powdered sugar and peppermint extract; continue beating just until stiff peaks form (do not overbeat). Spread cream over chocolate ice cream. Freeze cake until firm, at least 6 hours or overnight.

Ingredient :

Crust
1 pkg (10 oz/300 g) fudge-covered mint cookies (about 40 cookies), divided
2 tbsp (30 mL) butter, melted
Filling
1 qt (1 L) mint chocolate chip ice cream
1 qt (1 L) chocolate ice cream
1/2 cup (125 mL) heavy whipping cream
2 tbsp (30 mL) powdered sugar
1/8 tsp (.5 mL) peppermint extract