Coconut Coffee Marbled Ice Cream Cake Recipes

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COCONUT COFFEE MARBLED ICE CREAM CAKE



Coconut Coffee Marbled Ice Cream Cake image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 10 servings

Number Of Ingredients 18

For crust
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
For ice cream layer
1 pt premium coffee ice cream, softened slightly
1 pt premium coconut sorbet, softened slightly
For fudge sauce
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
Special Equipment
a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold; parchment paper; an offset metal spatula

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
  • 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.
  • Make ice cream layer:
  • 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.
  • Make fudge sauce and finish cake:
  • 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.
  • Add butter, vanilla, and remaining chocolate and stir until smooth.
  • Cool fudge sauce to warm, at least 15 minutes.
  • 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.

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