Crunchies lovers, this cake’s for you.
⅓ cup Dutch-process cocoa powderover medium-low heat, stirring, until combined and sugar is dissolved, about 4 minutes. Pour over chocolate chips and add; whisk until smooth. Let fudge cool.sit at room temperature 15 minutes to soften. Transfer to a large bowl.Divide cooled crunchies in half, moving larger pieces to one side . Set larger pieces aside. Add smaller pieces to ice cream and fold with a rubber spatula to distribute throughout.
Scoop half of ice cream over crust in springform pan; smooth into an even layer. Scrape fudge over and smooth into an even layer. Freeze ice cream in pan and remaining ice cream in bowl until fudge is set, 13–17 minutes.Scrape remaining ice cream in bowl over fudge in pan and smooth into an even layer. Top with reserved larger crunchies. Cover ice cream cake with plastic wrap and freeze at least 12 hours.
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