Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
In a food processor, pulse cookies until crumbs form (3 cups). Remove 3/4 cup crumbs; spread evenly in bottom of prepared pan (see below).
Add ice cream to crumbs in processor; puree until smooth and combined. Scrape into pan, without disturbing crust; smooth top. Place in freezer (keep level) until solid, 3 hours.
In a small saucepan, heat heavy cream over high heat until steaming. Remove from heat; whisk in chocolate chips until melted and combined. Let stand until cool but pourable, 5 minutes. Pour over pie; spread to cover top. Cover with plastic wrap; return to freezer until ready to serve, up to 3 days. Before serving, let stand at room temperature, 10 minutes. Release sides of pan. Slice pie with a knife that's been heated under hot water.
To prepare the pan: Line the sides of a 9-inch springform pan with parchment paper, using cooking spray to help paper stick to pan.