Remove ice cream from freezer about 20 minutes prior, to let thaw slightly for easy spreading.
Place cookies in the bowl of your food processor, or into a large resealable plastic bag and seal tightly. Smash with a rolling pin until cookies have broken into fine crumbs. If using a food processor, process into fine crumbs. Stir in melted butter.
Press crumbs firmly into the bottom of a 6-inch springform pan. Spoon entire container of ice cream on top, pressing into the pan. Smooth top with a rubber spatula. Cover with plastic wrap and freeze until firm, about 6 hours.
Once firm, melt a handful of chocolate chips in your microwave. Drizzle on top of the cake. Replace plastic wrap and return to freezer until ready to serve.
Just before serving, if desired, pipe whipped cream on top. Top with a cookie, or your preferred garnish.
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