Step 1

Take ice cream out of freezer and set on counter to soften (but don’t let it melt!).

Step 2

Make ganache: Place chocolate chips in a medium bowl. In a small saucepan, bring heavy cream, butter, and espresso powder just up to a simmer over medium high heat. Do not boil. Pour cream mixture over chocolate chips and let set for 1 minute before stirring until chocolate is completely melted. Stir in whiskey. Set aside to cool.

Step 3

Next, prepare the crust.

Step 4

In a food processor, blend the chocolate sandwich cookies until the texture resembles coarse meal or crumbs. You don’t want any large pieces. Add the melted butter and blend until well combined.

Step 5

Spray a 9- or 10-inch pie pan with non-stick cooking spray and press the crumb mixture into the bottom and up the sides of the pan evenly. Place the crust in the freezer and let chill for at least 10 minutes before filling.

Step 6

Fill crust with softened ice cream – it should be roughly even with the top of the crust. Smooth out so it is flat. Place in freezer and freeze until nearly solid.  Once it has hardened, pour the ganache over the ice cream and freeze again until about 15-20 minutes prior to serving. At that time, remove from freezer to let soften slightly before slicing with a hot knife.