In a small bowl, blend the cookie crumbs and butter until well combined; press into the bottom and up the sides of a pie plate and refrigerate until you’re ready for it. (I do this while the ice cream sits on the countertop to soften.) Spoon the softened ice cream into the shell, layering with add-ins if you like.

To make the ganache (a fancy name for thick, fudgy chocolate sauce), warm the cream to steaming and pour over the chocolate chips—no need to precisely measure, just aim for about equal parts. Let sit for a few minutes, then whisk until smooth. Pour over the pie, or in between the layers, either before refreezing or at the table (or both). Serves about 12.