BLOGHUNGRY: Chocolate-Peppermint Ice Cream Cake

I am falling in love with ice cream cakes hard right now. I used to be too much of a cake person to accept the cake and ice cream hybrid, but now I am really digging the marriage of frosting and ice cream. I also love the moistness and ability to layer flavors that ice cream cakes offer. This one from Bon Appetit looks very promising.

Chocolate-Peppermint Ice Cream Cake

Crust
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)

Glaze
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Filling
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed
red-and-white-striped hard peppermint candies (about 10 ounces)
2 teaspoons peppermint extract

Garnish
Red-and-white-striped hard peppermint candies, whole or broken into pieces

For crust: Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.

For glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.

For filling: Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended.

Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight. Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.