Chocolate-Coffee Bean Ice Cream Cake Recipe

Ingredients
1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted
2 quarts coffee ice cream, softened
1/3 cup chocolate-covered Bit O Java coffee beans, finely chopped
2-1/4 cups heavy whipping cream
1 cup plus 2 tablespoons confectioners’ sugar
1/2 cup plus 1 tablespoon baking cocoa
1/2 teaspoon vanilla extract
Chocolate curls and additional chocolate-covered coffee beansDirections
In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes.
In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)
Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans. Yield: 12 servings.