caramel coffee icecream cake -
One never can have enough of this deliciously yummy Cake !
My favourite topping complementing the coffee and vanilla icecream here are the caramel flavours & chocolate ganache,
love the crunchy chocolate chips which marry well with the lingering citrusy Aroma & aftertaste from the Grand Mariner !
So last week I made two of these ice cream cakes for my son’s birthday, just the other day,
one large in a 10”spring pan , for the family party and another smaller one 6” spring pan for the babies ( this one without the expresso coffee & liqueur course ).
ordering big bulk packs - as to have enough of Icecream to be left over even after making 2 cakes !
No matter if you have a food processor or not , one can always work with a spatula & a rolling pin and make it in this simple way -
place your cookies in a heavy duty plastic ziplock bag and using a rolling pin , Or a heavy bottomed bottle, smash your cookies until they resemble coarse bread crumbs in texture , in a hot pan add butter and stir in the crumbs , lightly toast and mix well to combine , pour into a spring bottom cake tin & refrigerate to set the base layer .
soften the ice creams as desired on a blender - just in time as needed .
you will require -
9 or 10 inch spring pan
spatula or spreader
stand mixer to blend the icecream ( optional )
rolling pin & plastic zip lock bag ( optional )
Ingredients:
for the biscuit base -
250gm( 2 cups ) finely ground chocolate digestive biscuit crumbs
100gm butter, melted
1/2 teaspoon ground cinnamon (optional)
For icecream cake layers
480gm vanilla ice cream, softened
480 gm coffee ice cream, softened
1/2 cup of dark chocolate chips
2 shots of cappuccino shots ( freshly brewed preferred)
for toppings -
chocolate fudge (room temperature )
whiskey Caramel sauce
Method -
to prepare the biscuit base -
Roughly chop & Crush the biscuits in a thickish zip log bag to resemble coarse bread crumbs with a rolling pin, or simply crush coarse yin the food processor.
Heat a pan on medium heat melt the butter & Mix biscuit crumbs, melted butter and cinnamon until blended & lightly toasted .
Press the mixture into a 9 or 10 “ spring pan
leave to cool & set in the freezer compartment for 15 min .
Method for Icecream layering -
Spread hot fudge topping on the top of the base prepared as above / sponge to covering completely
cool for few minutes in the fridge
Mix the softened vanilla icecream with the chocolate chip
Pour the vanilla & chocolate chip mix on top of fudge layer. Spread evenly cover with cling film tightly
Place in freezer for 1-2 hours
mix the coffee Icecream with 2 shots of espresso coffee for a richer coffee flavour
Add a 60 ml coffee liqueur ( optional) at this stage
Remove the chilled Icecream from the freezer & pour in the coffee mixture to top the set vanilla layer ,spread evenly with a spatula ,smoother the top , cover again with the cling film or a cover
Return to freezer and freeze for about an hour or two till set
when completely frozen & hard , drizzle the caramel & chocolate fudge to make a marbled design
keep the cake covers back in the freezer till ready to serve
take care to keep the icecream in the freezer until a few minutes before required to serve !
Suggestion -
a Brownie base instead of biscuits can be used too as cake layers - refer to my
fudge-brownies https://www.thebluepepper.net/post/fudge-brownies