If you don't have Thin Mints, you can use Keebler Grasshopper cookies. And I should have used green mint chocolate chip ice cream to be festive, but Breyers was on sale this week.
Note: if you don't have a springform pan, you can use a pie pan. In that case you would need fewer cookies and less ice cream.
Mint Chocolate Chip Ice Cream Cake
1 1/2 boxes Thin Mints
4 T. melted butter
2 1.75 qt containers of mint chocolate ice cream
6 oz. heavy cream
3/4 c. chocolate chips
Crush Thin Mints in a food processor or in a plastic bag with a rolling pin. Pour them into a bowl, and mix in the melted butter. Press the crumbs into the sides and bottom of a 9- or 1o-inch springform pan. Bake at 350 for 10 minutes. Take out ice cream to soften.
When crust is cooled, add softened ice cream and spread to smooth the top. Return to freezer.
Take cake out about 30 minutes before serving. Remove sides from springform pan (and bottom if you wish). Combine heavy cream and chocolate chips over low heat and stir until smooth and glossy. You can pour it over the entire ice cream cake or drizzle it over each slice.