In a large mixing bowl, combine the sandwich cookie crumbs and the melted butter; stir to fully coat all the crumbs with the butter. Press evenly into the bottom of a 9-inch diameter spring form pan. Cover with plastic wrap and place in the freezer to set (about 1 hour).

In a large mixing bowl, combine the softened vanilla ice cream, candy cane crumbs and peppermint extract. Stir to fully combine (don’t worry if the ice cream becomes very soft).

Spoon into the 9-inch spring form pan with the frozen crust. Tap pan on the countertop a few times to release any air pockets. Smooth the top of the filling with a mixing spoon or spatula. Return to the freezer to set fully (3-4 hours).

Combine the chocolate chips and heavy whipping cream in a heatproof metal bowl over a boiling pot of water. Stirring often allow the chocolate chips to fully melt; remove from heat. Stir in the butter, whisking or stirring until it has melted and the mixture is fully combined.

Allow the ganache to cool to room temperature, or 70 degrees (it may take up to 30 minutes depending on the ambient temperature in your kitchen). Once at 70 degrees spread the ganache over the top of the frozen ice cream with a spatula ensuring even coverage. Return to the freezer to set or overnight.