Black-Bottom Ice Cream Pie

1-1/2 cups crushed gingersnaps (about 24 cookies)
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup (6 ounces) semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened

Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.

Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.

Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Makes 6-8 servings.

Note: This dessert takes time to make since each layer must be set before the next layer is added.