Coconut Coffee Marbled Ice Cream Cake

Name: Coconut Coffee Marbled Ice Cream Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 57 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 177 milliliters chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers); 1 Tbsp light corn syrup; 1 Tbsp packed dark brown sugar; 1 teaspoon unsweetened Dutch-process cocoa powder; 3 Tbsps heavy cream; 1 pint premium coffee ice cream, softened slightly; 1 teaspoon instant-espresso powder; 0 teaspoons salt; 1 pint premium coconut sorbet, softened slightly; 1 Tbsp unsalted butter; 1 teaspoon vanilla

Coconut Coffee Marbled Ice Cream Cake might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 264 calories, 4g of protein, and 12g of fat. This recipe serves 10. Head to the store and pick up premium coffee ice cream, chocolate wafer crumbs, instant-espresso powder, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.

Equipment you will use

Baking Paper

Stir together crumbs, espresso powder, and butter and press over bottom of mold.

Ingredients you will need

Instant Espresso

Butter

Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Ice Cream

Sorbet

Crust

Wrap

Equipment you will use

Offset Spatula

Plastic Wrap

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.

Ingredients you will need

Brown Sugar

Corn Syrup

Chocolate

Cocoa Powder

Cream

Salt

Equipment you will use

Sauce Pan

Add butter, vanilla, and remaining chocolate and stir until smooth.

Ingredients you will need

Chocolate

Vanilla

Butter

Cool fudge sauce to warm, at least 15 minutes.

Ingredients you will need

Fudge

Sauce

Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes.

Ingredients you will need

Ice Cream

Sauce

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.

Equipment you will use

Spatula

·Sauce can be made 1 week ahead and cooled completely, uncovered, then chilled in an airtight container or jar. Reheat before using.·Cake keeps, wrapped well in plastic wrap and then in foil, 3 days.

Ingredients you will need

Sauce

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Equipment

Ingredients

Servings:

57grams

fine-quality bittersweet chocolate (not unsweetened), finely chopped 177milliliters

chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)1Tbsp

light corn syrup 1Tbsp

packed dark brown sugar 1teaspoon

unsweetened Dutch-process cocoa powder 3Tbsps

heavy cream 1pint

premium coffee ice cream, softened slightly 1teaspoon

instant-espresso powder 0teaspoons

salt 1pint

premium coconut sorbet, softened slightly 1Tbsp

unsalted butter 1teaspoon

vanilla

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. 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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.