In a small saucepan over high heat, bring the cream, butter, and corn syrup to a boil. Remove from heat and whisk in the chocolate chips until smooth. Set aside until it reaches room temperature.
Meanwhile, spread the softened sorbet into the bottom of the cookie crust. Add a layer of vanilla ice cream over the sorbet. It’s okay if the layers aren’t perfectly smooth. Place in the freezer.
Once the ganache is cool, but still spreadable, spread it over the top of the ice cream. Store the pie in the freezer until serving time.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Store leftovers in the freezer promptly and use within 4 days.