Ingredients
Vegetable oil
4 ounces
chocolate sandwich cookies, (about 8)
2 cups French Vanilla Ice Cream, softened
3 cups Chocolate Ice Cream, softened
3 cups Pistachio Ice Cream, softened
Chocolate
Sauce, for serving
Directions
1. Coat a standard 5-by-10-inch loaf pan
with cooking spray, and line with plastic wrap, allowing a 2-inch overhang on
the long sides; set aside. Process sandwich cookies in a food processor until
finely ground; set aside.
2. Using an offset spatula, smooth vanilla
ice cream into bottom of prepared pan. Spread half of the cookie crumbs on top.
Freeze 15 minutes. Smooth chocolate ice cream over cookie crumbs; top with
remaining cookie crumbs. Freeze 15 minutes. Smooth pistachio ice cream over
cookie crumbs. Cover with plastic overhang. Freeze until firm, at least 4 hours
(up to overnight).
3.
To unmold,
let cake stand at room temperature 10 minutes. Gently lift by plastic overhang,
and unmold, pistachio side down, onto a platter. Remove plastic wrap. Top with
chocolate sauce.
credit to : marthastewart.com
Woww...sedapnyerr !!!
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