Coconut Coffee Marbled Ice Cream Cake Recipe

Name: Coconut Coffee Marbled Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers); 1 teaspoon instant-espresso powder; 2 tablespoons unsalted butter, melted; 1 pt premium coffee ice cream, softened slightly; 1 pt premium coconut sorbet, softened slightly; 3 tablespoons heavy cream; 1 tablespoon light corn syrup; 1 tablespoon packed dark brown sugar; 1 teaspoon unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1 tablespoon unsalted butter; 1 teaspoon vanilla; a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pte mold; parchment paper; an offset metal spatula

Servings: persons

3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)
1 teaspoon instant-espresso powder
2 tablespoons unsalted butter, melted
1 pt premium coffee ice cream, softened slightly
1 pt premium coconut sorbet, softened slightly
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 tablespoon packed dark brown sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla
a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pte mold; parchment paper; an offset metal spatula

1
Put oven rack in middle position and preheat oven to 375u00b0F.
2
Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
3
Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.
4
Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.
5
Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.
6
Add butter, vanilla, and remaining chocolate and stir until smooth.
7
Cool fudge sauce to warm, at least 15 minutes.
8
Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers), 1 teaspoon instant-espresso powder, 2 tablespoons unsalted butter, melted, 1 pt premium coffee ice cream, softened slightly, and more.

Yes, Coconut Coffee Marbled Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Coconut Coffee Marbled Ice Cream Cake

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