Chocolate-Coffee Bean Ice Cream Cake

Name: Chocolate-Coffee Bean Ice Cream Cake
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters baking cocoa; 59 milliliters butter, melted; 79 milliliters chocolate-covered coffee beans, finely chopped; 12 servings Chocolate curls and additional chocolate-covered coffee beans; 237 milliliters chocolate wafer crumbs (about 28 wafers); 237 milliliters confectioners sugar; 473 milliliters heavy whipping cream; 2 liters coffee ice cream, softened; 1 teaspoons vanilla extract

Chocolate-Coffee Bean Ice Cream Cake might be just the dessert you are searching for. This recipe makes 12 servings with 827 calories, 11g of protein, and 51g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. If you have baking cocoa, confectioners' sugar, coffee ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

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.

Ingredients you will need

Butter

Wafer

Equipment you will use

Springform Pan

Bowl

In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.

Ingredients you will need

Coffee Beans

Ice Cream

Crust

Equipment you will use

Bowl

In a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form.

Ingredients you will need

Powdered Sugar

Vanilla

Cocoa Powder

Spread over ice cream. (Pan will be full.)

Ingredients you will need

Ice Cream

Spread

Equipment you will use

Frying Pan

Cover and freeze for 4 hours or overnight.

Remove from the freezer 10 minutes before serving.

Garnish with chocolate curls and coffee beans.

Ingredients you will need

Chocolate Curls

Coffee Beans

Equipment

Springform Pan

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

baking cocoa 59milliliters

butter, melted 79milliliters

chocolate-covered coffee beans, finely chopped 12servings

Chocolate curls and additional chocolate-covered coffee beans 237milliliters

chocolate wafer crumbs (about 28 wafers)237milliliters

confectioners' sugar 473milliliters

heavy whipping cream 2liters

coffee ice cream, softened 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Ice Cream can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.