Crush cookies very finely with a rolling pin in a zip lock bag.
Place crumbs in a small mixing bowl.
Add 5 tbsp. melted butter and mix well with a fork.
You will probably have to scrape out the cream filling with a knife.
Spread into a very generously greased 9x13” pan.
Freeze at least one hour.
Allow ice cream to soften.
This will take between 45 minutes to an hour.
Spoon ice cream onto frozen crust.
Refreeze until hard. (Do not cover dessert while freezing).
This will take a couple of hours.
To make sauce: place heavy whipping cream in a small saucepan over low heat.
Scald cream.
Add chocolate and stir until chocolate is melted.
Add butter and granulated sugar.
Stir continuously until mixture thickens—approximately 15-20 minutes.
(Mine probably cooked about 30-35 minutes).
Remove from heat and cool about 5 minutes.
Add vanilla and stir to combine.
Allow sauce to cool to room temperature, then put it in the refrigerator (uncovered until it gets really cold but is still spreadable.
Stir occasionally with a spoon.
It may take an hour or two to get the chocolate sauce cold enough to spread over the ice cream layer without the ice cream melting and making a mess.
Spread cold sauce over ice cream.
Refreeze a few hours before carefully covering with foil.
Remove from freezer about 5-10 minutes before ready to serve.