In a food processor, add 28 cookies and pulse until a coarse crumb forms. Add melted butter while pulsing until a fine crumb forms. Press into a 9.5-inch pie pan and chill in freezer for approximately 30 minutes to set.
Meanwhile, add remaining 8 cookies to the food processor and pulse until a coarse crumb forms (this will be the middle layer - so you want some crunch!). Set aside.
After crust has set, spread chocolate ice cream in an even layer in the crust. Return to freezer for 5-10 minutes. Next, spread the fudge on top of the ice cream (I put several dollops around the pie and then spreading). Top with remaining cookie crumbs. Return to freezer for 10-15 minutes, depending on how much the chocolate ice cream melted during this step, you may need to freeze longer. You want it to be fairly solid before spreading the vanilla.
Once the chocolate layer is pretty well frozen, spread on the vanilla ice cream. It likes to pick up the cookie crumbs, I don't mind a little mixing of the two. Place back in the freezer for 3-4 hours until solid (again, this will depend on how much the ice cream melted during assembly).
Between 30-60 minutes before serving, combine strawberries and sugar in a small bowl. Let sit, stirring occasionally. Mash slightly with a muddler. Top pie with berries just before serving, and additional cookies or fudge as desired.
If frozen with the strawberry layer, the strawberries do become very solid; I recommend putting them on immediately before serving.
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Chocolate Crunch Ice Cream Pie https://www.forkinthekitchen.com/chocolate-crunch-ice-cream-pie/ July 20, 2018