Morte di Cioccolato (Death by Chocolate)

Name: Morte di Cioccolato (Death by Chocolate)
Prep time: 20 min
Total time: 20 min
Ingredients: 2 pt haagen dazs chocolate ice cream; 2 pt haagen dazs coffee ice cream; 2 pkg prepared oreo cookie crumb pie crusts; 3 Tbsp granulated sugar; 1/4 stick melted real butter (with salt); 1/8 c heath bit o'brickle toffee chips or 1 crushed heath toffee bar; 1 jar(s) hot fudge sauce; 1 pt fresh raspberries; 1 box rolled italian wafer cookies (i used dark chocolate hazelnut); 1 springform pan (i used a heartshaped springform pan as pictured)

By Diane Thompson
@ladyryderdi

If you love coffee ice cream, this will be a new favorite for you.
Very easy to make and always beautiful to serve.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Prep:

20 Min

Ingredients

2 pt

haagen dazs chocolate ice cream
2 pt

haagen dazs coffee ice cream
2 pkg

prepared oreo cookie crumb pie crusts
3 Tbsp

granulated sugar
1/4 stick

melted real butter (with salt)
1/8 c

heath bit o'brickle toffee chips or 1 crushed heath toffee bar
1 jar(s)

hot fudge sauce
1 pt

fresh raspberries
1 box

rolled italian wafer cookies (i used dark chocolate hazelnut)
1

springform pan (i used a heartshaped springform pan as pictured)
Add Ingredients to Grocery List

How to Make Morte di Cioccolato (Death by Chocolate)

Step-by-Step

In a medium mixing bowl, dump prepared oreo cookie crusts and smash with a fork until no longer chunky. Add granualted sugar and melted butter and stir until mixed. Press firmly, 1/2 of cookie mixture into the bottom of a springform pan.
You will need to move quicky as ice cream melts fast...defrost 2 pints of chocolate ice cream 15 seconds in microwave and then in a mixing bowl, soften the two pints till smooth but not totally melted. Add this softenend chocolate ice cream on top of first cookie layer and press gently to the sides. Top this with the remaining cookie mixture gently pushing to all edges but not pressing as before to have a layer covering the whole top of the chocolate ice cream.
Next, and again moving quickly, defrost coffee ice cream 15 seconds and then soften in mixing bowl. Once softened, add on top of 2nd cookie layer and gently press ice cream to edges.
Sprinkle toffee chips on top of coffee ice cream, cover springform pan with foil and refrigerate at least 6 hours or overnight. You will want to put something down underneath the pan as melting will still occur for a few minutes.
Once frozen, remove ice cream cake from springform pan and slice portions onto a serving plate. Heat hot fudge in microwave and using a spoon drizzle over top of each piece. Add fresh raspberries and a cookie to each plate and serve immediately.