Mocha Ice Cream Cake

Thursday, July 19, 2012

MUST START MAKING THE DAY BEFORE FOR FREEZING PURPOSES!!

What you'll Need:

26 Chocolate wafer cookies (about 6oz) broken into pieces
3 TBL Unsalted butter, melted

2 Quarts coffee ice cream, slightly softened ( Ja Mocha Almond Fudge from Dreyers is great)
    ** if you only get coffee ice cream like I did, I put in almonds and crushed up chocolate pieces)
1/3 C chocolate- covered coffee beans, Put in food processor

2 1/4 C chilled whipping cream
1/2 tsp vanilla extract
1 C plus 2 TBL powdered sugar
1/2 C plus 1 TBL unsweeted cocoa powder

Chocolate shavings if you like

        To make chocolate shavings mix a small amount of crisco and chocolate chips in a bowl and melt in microwave, careful to watch and stir every 30 sec so as not to burn it. Spread mixture once melted on a cookie sheet. FREEZE for 10 min and then begin to scrap chocolate carefully. We found as it melted just a little it worked better but had to put those pieces right on the cake and back in the freezer.

What to Do:

Blend cookies in food processor to ground finely. Then add butter, process til crumbs are moist. Press the crumb mixture into the bottom of a 9" diameter springform pan, with a 2 3/4 inch side. Freeze til firm, approx 10 min.

Put the ice cream into a large mixing bowl. Finely chop the coffee beans in the processor. Add chopped coffee beans to ice cream, also add in your almonds and chocolate pieces if your using those. Blend well and transfer mixture to pie crust. ** Note don't take pie crust out until ready to transfer ice cream mixture. Smooth top and cover with plastic. Freeze overnight!

Combine whipping cream and vanilla in a large bowl. Sift in powdered sugar and cocoa little by little. Mixing well with Mixer to incorporate. Beat with mixer until soft peaks form. Then spread mixture over top of ice cream layer. Mine looked like it would fall off and over the top at this point but just put it on as best you can and get it back in the freezer! This top layer needs at least a hour to freeze before serving. Entire cake can be made up to 2 days ahead of time. Cover and keep frozen!

Let sit out at room temp to serve and release from pan!

Served this at a summer BBQ and even the none coffee lovers thought it was great. My mom serves hers with hot fudge, we just drizzled a little chocolate sauce on. ENJOY

Brought to you by Bon Appetit Aug. 2000