Cappuccino Cake

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Grind together the graham crackers, sugar, espresso powder, and salt in a food processor to make fine crumbs.

3. 3

   Add the melted butter with the processor running, and pulse just to combine.

4. 4

   Press the crumbs into the bottom and up the sides of a buttered 8-inch pie plate, making sure the crumbs are evenly distributed.

5. 5

   Bake the crust until crispy, about 10 to 12 minutes, then cool completely before filling.

6. 6

   Remove the ice cream from freezer to soften a bit while you make the whipped cream.

7. 7

   Whip the cream and sugar in a mixer fitted with the whisk attachment, to form soft peaks.

8. 8

   Add the sour cream, and whisk until just combined.

9. 9

   Spread the ice cream in an even layer over the crust.

10. 10

    Dollop the whipped-cream mixture on top, and spread upward to a dome shape.

11. 11

    Freeze overnight, or until the cream is frozen.

12. 12

    To serve, cut with a sharp knife dipped in hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.