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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a qucik and easy make ahead dessert and will last in the freezer for 3 to 4 days. Ingredients:
1 gallon vanilla ice cream softened |
2 tbsps instant coffee softened with 1/4 cup warm water |
1 bottle hersheys or giradelli's chocolate sauce |
8 oz chocolate chips melted (dark or milk) or fudge sauce |
2-3 oz kahlua or 1 tsp vanilla |
1 bag oreo cookies |
1/2 stick butter (melted) |
Directions:
1. Begin with an 8 spring form pan that has been lightly greased if it is not stick free.
2. In food processor grind the bag of oreo cookies add butter. Spread into the Spring form pan making sure to go up the sides of the pan at least 1/2 way. This dosen't have to exactly the same all over gives character if the crumbs are uneven. Set aside.
3. In a large bowl mix the softened Ice Cream, coffee and kahlua until all is combined. Swril the chocolate sauce thorought the ice cream mixture (do not combine it ) pour into spring form pan slowly, place in the freezer for at least 6 hours or overnight.
4. When about to serve drizzle the top of the cake with the melted chocolate chips or fudge sauce. Remove the outside of the spring form pan before cutting - I also find that if I leave the cake on the counter for approximately 10 minutes before cutting it slices better, also having a glass of hot water to slide your knife into while slicing works very well.
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