Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
For the ice cream cake:
Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
For the chocolate ganache:
Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
Copyright 2016 Television Food Network, G.P. All rights reserved.