Instructions
- Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
- Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
- Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.
Ingredients for Mocha Ganache
- 4 oz semisweet chocolate baking bar, chopped
- 1 tsp instant espresso
- 4 tbsp whipping cream, divided
Instructions for Mocha Ganache
- Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.
Ingredients
- 10 oz package shortbread cookies (like Lorna Doone)
- 1/3 cup butter, melted
- 1/2 cup blueberry preserves
- Blueberry Cheesecake Ice Cream
- Whipped cream, fresh blueberries and blackberries, lemon twists for topping
Instructions
- For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
- For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
- Top with toppings before serving.
|