O' Choco Cafe Cake

By jenkid

Ingredients

• Pint coffee ice cream
• Pint chocolate ice cream
• Pint vanilla ice cream
• 20 Oreo cookies
• 1/2 cup soft butter
• Cooking spray
• Whipped cream or topping

Preparation

Step 1

Set ice cream out on counter for about 30 minutes to soften but not melt.

Crush the cookies in a food processor along with the butter.
Spray a 9x5 inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan.
The paper should fall over the sides of the pan.

Press the crushed cookies into the bottom of the pan to make a thick layer.
Do not allow the cookies to go up to the sides of the pan.

Layer the ice cream (coffee, chocolate, then vanilla).
Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer.
Fill the pan with the last layer so that the ice cream is level with the sides of the pan.

Cover with plastic wrap and place in the freezer until ice cream is firm and solid, at least 5 to 6 hours.
You can make in the morning and serve for dessert in the evening.

Once the ice cream is firm and solid remove the plastic wrap.
Dippan into warm water to make it easy to remove, do not let water get inside the pan.
Turn upside down and place on plate.
Dip knife in warm water and gently saw through cookie mixture into slices.
Top with whipped cream, or topping.