Test your patience.
2) Lay a piece of plastic wrap or aluminum foil into the bowl allowing excess plastic to overhang around the sides of bowl.
3) If using 2 flavors of ice cream, spoon the first flavor of softened ice cream halfway into the bowl then freeze for about 2 hours, then fill the rest of the bowl with your second flavor leaving a room for crust, about 1/4 of an inch.
4) Freeze for another 2 hours.
Press the cookie crumbs on top of the frozen ice cream,
then freeze again for at least another 5 hours or over night.
When ready to serve, take it out of the freezer and dip the
bottom of bowl in warm water or run warm water from the faucet
for a few seconds so the ice cream will easily slide out.
Invert the ice cream onto a plate with a pool of chocolate fudge.
Peel off the plastic wrap.
Drizzle some hot fudge on top and sprinkle with chopped nuts.
You can use home made hot fudge recipe below or just simply use store-bought kind.
Here's the recipe for the home made
Chocolate Hot Fudge:
1 cup Semi sweet chocolate chip morsels
1/2 stick butter, cut up
1/4 cup heavy whipping cream
2 tbsp corn syrup
1 tsp vanilla extract
1 cup chopped nuts, divided
whipped cream, optional
1) heat sugar, chocolate morsels, butter, cream, and corn syrup in a small heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth.
2) remove from heat and stir in vanilla extract.
3) cool sightly until warm.
4) drizzle over ice cream