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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 -

  1. 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.

  2. Heat a pan on medium heat melt the butter & Mix biscuit crumbs, melted butter and cinnamon until blended & lightly toasted .

  3. Press the mixture into a 9 or 10 “ spring pan

  4. leave to cool & set in the freezer compartment for 15 min .


Method for Icecream layering -

  1. Spread hot fudge topping on the top of the base prepared as above / sponge to covering completely

  2. cool for few minutes in the fridge

  3. Mix the softened vanilla icecream with the chocolate chip

  4. Pour the vanilla & chocolate chip mix on top of fudge layer. Spread evenly cover with cling film tightly

  5. Place in freezer for 1-2 hours

  6. mix the coffee Icecream with 2 shots of espresso coffee for a richer coffee flavour

  7. Add a 60 ml coffee liqueur ( optional) at this stage

  8. 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

  9. Return to freezer and freeze for about an hour or two till set

  10. when completely frozen & hard , drizzle the caramel & chocolate fudge to make a marbled design

  11. keep the cake covers back in the freezer till ready to serve

  12. 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

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