Ingredients:

  • 1.5 cups chocolate wafer crumbs
  • 5 tbsp unsalted butter, melted
  • 1 pinch salt
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 3 tbsp cocoa powder, unsweetened
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 1 quart vanilla or chocolate ice cream, slightly softened
  • 1 cup heavy whipping cream, chilled
  • 0.25 cup powdered sugar

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine chocolate wafer crumbs, melted butter, and salt in a bowl until the mixture resembles wet sand.
  3. Firmly press the crumb mixture into the bottom of the pan and freeze for 15 minutes.
  4. In a saucepan, whisk together sugar, cocoa powder, and cornstarch to remove lumps.
  5. Slowly whisk in the milk over medium heat, stirring constantly until the mixture bubbles and thickens into a glossy cream.
  6. Remove from heat; stir in vanilla and butter until melted.
  7. Pour the pudding over the chilled crust, spread evenly, and refrigerate for 1 hour, then freeze for 1 hour until firm.
  8. Whip the chilled heavy whipping cream and powdered sugar until stiff peaks form.
  9. Gently fold the whipped cream into the slightly softened ice cream.
  10. Spread the ice cream mixture over the frozen pudding layer and freeze for at least 4 hours before serving.