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.

coffee, sugar cones, chocolate fudge shell topping, chocolatechocolate chip ice cream, creamfilled chocolate sandwich cookies, chocolatecovered coffee beans

Taken from www.myrecipes.com/recipe/sl-easymochachipice-creamcake (may not work)