Tuesday, July 19, 2011
Easy Mocha Chip Ice Cream Cake
1 pt. premium dark chocolate chunk-coffee ice cream, softened
3 sugar cones, crushed
1/3 cup chocolate fudge shell topping
1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
6 cream-filled chocolate sandwich cookies, finely crushed
Garnish: chocolate-covered coffee beans
1. Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with cones, and drizzle with shell topping. Freeze 30 minutes.
2. Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
3. Lift ice-cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice-cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving. Garnish, if desired.