- 8
Ingredients
- I pt. premium dark chocolate chunk-coffee ice cream, softened
- 3 sugarcones, 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
- Mocha Ganache
- 1 (4 oz) semisweet chocolate bar, chopped
- 1 tsp instant expresso
- 3 tbs whipping cream
Preparation
Step 1
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.
Mocha Ganache:
Microwave the semisweet chocolate baking bar, instant espresso and whipping cream in a microwave-safe bowl at high 1 minute or until melted and smooth, stirring at 30-second intervals. Whisk in an additional I Tbsp. cream until smooth. Use immediately.