Remove ice cream from freezer to let it soften slightly.
In a 2 cup or larger microwaveable dish (I use my measuring cup) combine 1 cup chocolate chips and ¼ cup water. Microwave for 20 seconds, remove and stir. If chips are not completely melted microwave in 10 seconds increments mixing afterwards until the chocolate is melted and smooth.
In a shallow bowl that can fit the ladyfingers, combine the rum and ¾ cup water. Sweeten with sugar to taste.
Line the bottom of a cylindrical bowl with straight sides about 3-4 inches high with a round of waxed paper.
Dip ladyfingers for about 5 seconds in the rum water and line the bottom and sides of the dish. Don't soak too long or they will turn to mush.
Spread a few tablespoons of melted chocolate over the bottom.
Spread a few scoops of ice cream evenly to fill dish about ⅓ of the way.
Repeat layers of soaked ladyfingers, chocolate and ice cream to reach the top.
Cover with plastic wrap and freeze for at least 3-4 hours. Overnight is fine. Save any extra chocolate sauce.
To serve: Melt ½ cup chocolate chips with any leftover chocolate with a few tablespoons of water in the microwave as before.Soak the dish in a pot or bowl of warm water for 30 seconds to 1 minute just to loosen the sides. Place serving plate on top and invert, lift the dish off. Drizzle with melted chocolate and serve.
Notes
Coffee flavoring syrup can be used instead of rum. Use ½ cup syrup with ½ cup water, omitting sugar.