4tablespoons(1/2 stick, 2 ounces) unsalted butter, melted and cooled
Strawberry ice cream filling:
1quartfresh strawberries, hulled and chopped
4ouncescream cheese, at room temperature
1/2cupsour cream
1/2cupwhole milk
1/2cupheavy cream
2teaspoonsfresh lemon juice
2tablespoonscorn syrup
3/4cupgranulated sugar
1/4teaspoonfine sea salt
1 1/2teaspoonsvanilla extract
Chocolate topping:
4ouncessemisweet chocolate, chopped
1/2cupheavy cream
1tablespoonunsalted butter
Instructions
For the crust:
Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
For the filling:
In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Pour the ice cream into the chilled crust and freeze for at least one hour, or until firmed.
For the topping:
Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the strawberry ice cream. Freeze until firmed. The pie can be stored wrapped in plastic in the freezer for up to 1 week.