Ingredients
1 1/2 cups crushed gingersnaps
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Directions
Combine the first three ingredients; 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 extract. 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.
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