- Pint coffee ice cream
- Pint chocolate ice cream
- Pint vanilla ice cream
- 20 chocolate cookies (recommended: Oreo)
- 1/2 cup soft butter
- Cooking spray
- Whipping topping, optional
- 1/2 to 1 teaspoon coffee liqueur, optional
Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt.
Crush the cookies in a food processor along with the butter.
Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides.
Layer the ice cream in the order you prefer. (I usually do coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan.
Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. (I usually start this in the morning to serve as a dessert after dinner.)
Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.