Chocolate-Coffee Bean Ice Cream Cake

• 1-3/4 cups chocolate wafer crumbs (about 28 wafers)
• 1/4 cup butter, melted
• 2 quarts coffee ice cream, softened
• 1/3 cup chocolate-covered coffee beans, finely chopped
• 2-1/4 cups heavy whipping cream
• 1 cup plus 2 tablespoons confectioners' sugar
• 1/2 cup plus 1 tablespoon baking cocoa
• 1/2 teaspoon vanilla extract
• Chocolate curls and additional chocolate-covered coffee beans

1. In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes.
2. In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
3. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)
4. Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

chocolate wafer crumbs, butter, coffee ice cream, chocolatecovered coffee beans, heavy whipping cream, sugar, baking cocoa, vanilla, chocolate curls

Taken from www.tasteofhome.com/recipes/chocolate-coffee-bean-ice-cream-cake/ (may not work)