Cappuccino Ice-Cream Torte

• 2 pints vanilla ice cream, slightly softened
• 14 teaspoon ground cinnamon
• 15 chocolate wafer cookies, coarsely crushed
• 2 pints coffee ice cream, slightly softened
• 34 cup heavy whipping cream
• 1 tablespoon sugar
• ground cinnamon
• chocolate-covered coffee beans

1. Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
2. Spread evenly over the bottom of an 8-in.
3. springform pan.
4. Sprinkle with crushed cookies.
5. Spoon coffee ice cream on top and press evenly with the back of the spoon.
6. Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
7. To serve:.
8. Run a long thin knife around edge of pan to loosen torte.
9. Place on a serving plate and remove sides of pan.
10. Beat whipping cream until stiff with 1 tablespoons sugar (if using).
11. Spoon whipped cream (or Cool Whip) into a zipper-type gallon size plastic bag.
12. Snip off a corner and pipe small dollops of cream around edge of torte.
13. Sprinkle with cinnamon and decorate with coffee-bean candies if desired.

vanilla ice cream, ground cinnamon, chocolate, coffee ice cream, heavy whipping cream, sugar, ground cinnamon, chocolatecovered coffee beans

Taken from www.food.com/recipe/cappuccino-ice-cream-torte-289441 (may not work)