Chocolate-Coffee Bean Ice Cream Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.—Karen Beck, Alexandria, Pennsylvania Ingredients:
1-3/4 cups chocolate wafer crumbs (about 28 wafers) |
1/4 cup butter, melted |
2 quarts coffee ice cream, softened |
1/3 cup chocolate-covered coffee beans, finely chopped |
2-1/4 cups heavy whipping cream |
1 cup plus 2 tablespoons confectioners' sugar |
1/2 cup plus 1 tablespoon baking cocoa |
1/2 teaspoon vanilla extract |
chocolate curls and additional chocolate-covered coffee beans |
Directions:
1. In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes.
2. In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
3. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)
4. Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans. Yield: 12 servings.
|
|