Ingredients
1-1/2 cups crushed gingersnaps (about 24 cookies)1/4 cup confectioners’ sugar1/3 cup butter, melted1 cup chocolate ice cream, softened1 cup semisweet chocolate chips1/2 cup heavy whipping cream1/2 teaspoon vanilla extract1 quart vanilla ice cream, softenedSweetened whipped cream and maraschino cherry, optional
Preparation
Combine the gingersnap crumbs, confectioners’ sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired.
