Mocha ice cream cake
By Chatelaine48
PREP TIME
25 min
TOTAL TIME
8 hrs 40 min
Serves
12
Mocha ice cream cake. Photo, Roberto Caruso.
It takes just five ingredients and 25 minutes to whip up this unforgettable no-bake ice cream cake. Laced with espresso and topped with candy-shop chocolates, it’s the ultimate summertime treat!
Ingredients
- 1/3 cup 35% cream
- 2 tbsp sweetened condensed milk
- 3 cups chocolate cookie crumbs
ICE CREAM
- 1 tbsp instant espresso powder
- 2 cups 35% cream
- 300-mL can sweetened condensed milk
FUDGY GANACHE
- 113 g unsweetened chocolate , chopped
- 1/3 cup 35% cream
- 1/2 cup sweetened condensed milk
- 1/2 210-g pkg round chocolate candies , such as Coffee Crisp Bites or Maltesers, optional
Instructions
- FLIP the base of a 9-in. springform pan upside down. Line base with foil and wrap side band with plastic wrap. Assemble pan.
- STIR 1/3 cup cream with 2 tbsp sweetened condensed milk in a medium bowl. Stir in crumbs until combined but still crumbly. Press mixture onto bottom of prepared pan and midway up sides.
- COMBINE 2 cups cream with 300-mL can condensed milk and instant espresso in a large bowl. Beat, using an electric mixer on medium-high, until soft peaks form, 5 to 6 min. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferably overnight.
- MICROWAVE chocolate with 1/3 cup cream in a microwave-safe bowl on medium, 1 to 2 min. Stir until completely smooth and melted. Stir in 1/2 cup condensed milk until no streaks remain. Pour over frozen cake. Smooth top. Arrange candies 1/4 in. apart around border of cake. Freeze until ganache is just firm, about 15 min. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.
Nutrition (per serving)
- Calories
- 545,
- Protein
- 9 g,
- Carbohydrates
- 56 g,
- Fat
- 34 g,
- Fibre
- 3 g,
- Sodium
- 253 mg.
- Good source of
- Vitamin A
FILED UNDER: blissful baking cakes Desserts freeze
