Triple-Layer Tropical Chocolate Ice Cream Cake

• ½ cup chocolate ganache (made from equal parts cream and chocolate)
• Fresh strawberries & pineapple chunks 
• Chocolate shavings or curls 

Instructions

 Make the Crust

1. In a bowl, mix the crushed chocolate cookies and melted butter until evenly combined. The texture should resemble wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.
3. Freeze for about 15 minutes to set the crust and create a solid base for the ice cream layers.

 Add the Ice Cream Layers

1. Chocolate Layer: Spread the softened chocolate ice cream evenly over the chilled crust. Smooth the top with a spatula, then freeze for 30 minutes.
2. Strawberry Layer: Spread the strawberry ice cream over the chocolate layer. If desired, swirl in small spoonfuls of strawberry jam using a knife for a ripple effect. Freeze for another 30 minutes.
3. Pineapple Layer: Spread the pineapple ice cream (or vanilla mixed with crushed pineapple) evenly on top. Smooth the surface and freeze the entire cake for at least 4 hours, or preferably overnight, until completely firm and set.

 Decorate and Serve