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.
Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
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.
This recipe is better than outstanding. Dairy Queen cakes do not even come close to this one. I used Kemps Caribou Coffee® Java mocha and the Caribou blend. One layer each. I added chopped almonds in between the layers and otherwise followed the recipe as written. By the end of the evening, everyone had seconds! This is definitely going in my personal recipe book. Highly recommended!!!