2 pt. chocolate ice cream
1 p. French vanilla
1 pt. coffee ice cream (slightly softened)

Cut chocolate ice cream into 1 inch slices. Line bottom and side of chilled 1 1/2 to 2 quart metal mold or bowl with slices, press firmly with spoon to form even layer. Freeze until firm, at least 1 hour. Repeat with French vanilla ice cream and freeze until firm, at least 1 hour. Press coffee ice cream in center of mold. Cover and freeze until firm, about 24 hours. Invert mold on chilled serving plate. Dip cloth into hot water, wring out cloth and place over top of mold for just a few minutes. Lift off mold and return ice cream to freezer until ready to serve.