Step 1: Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with cones, and drizzle with shell topping. Freeze 30 minutes.
Step 2: Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
Step 3: Lift ice-cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice-cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving. Garnish, if desired.
6 to 8 drops liquid green food coloring (optional)
34 chocolate wafer cookies
6 tbsp. unsalted butter, melted
3/4 c. heavy cream
6 oz. bittersweet chocolate, finely chopped
Step 1: In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.
Step 2: Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate.
Step 3: Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.
Step 4: Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.