1 1/2 cups ground chocolate graham cracker
3 Tablespoons butter, melted

1 quart chocolate ice cream, slightly softened
1 quart coffee ice cream, slightly softened

2 1/4 cups whipping cream
1/2 teaspoon vanilla extract
1 cup confectioners sugar
1 Tablespoons cocoa powder

In a bowl mix together chocolate graham cracker and melted butter. Press into the bottom on a 9 inch spring form pan. Place in freezer.

Put chocolate ice cream into fridge for an hour to soften slightly. Spread softened ice cream on top of graham cracker crust. Cover and re-freeze until ice cream hardens.

Put coffee ice cream into fridge for an hour to soften slightly. Spread soften ice cream on top of chocolate ice cream. Cover and re-freeze until ice cream hardens.

Whip whipping cream to soft peaks. Add in vanilla, sugar, and cocoa powder, mix until well combined.

Spread over top of coffee ice cream, and re-freeze.

When ready to serve dust some cocoa powder, and run a knife around edges to loosen spring form pan. Serve.

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