Frozen Mochaccino Bars
Chocolate Cookie Crust
1 package (9 ounces) chocolate wafer cookies
1 tablespoon ground cinnamon
4 tablespoon butter or margarine, melted
Ice Cream Filling
1 quart coffee ice cream, softened
1 quart vanilla ice cream, softened
Prep Day:
Chocolate Cookie Crust – In food processor with knife blade attached, pulse cookies and cinnamon until very finely ground. With food processor running, drizzle in butter until blended. With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-inch by 9-inch metal pan or glass baking dish. Place pan in freezer 15 minutes to firm crust.
Ice Cream Filling – Spoon coffee ice cream over cookie crust. Place plastic wrap on ice cream; press down to spread evenly and to eliminate any air pockets. Remove plastic wrap. Sprinkle remaining crumb mixture over ice cream. Return pan to freezer for 15 minutes.
Spoon vanilla ice cream over crumb layer. Place plastic wrap on ice cream and spread evenly; remove plastic wrap. Cover pan and freeze at least 6 hours or until firm. If not serving bars same day, wrap and freeze up to 2 weeks.
Serve Day: uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing. Cut into 16 squares.
Northerly Nosh 