MOCHA ICE CREAM CAKE

By jarren

Ingredients

• Crust:
• 1/3 cup 35% cream
• 2 tbsp sweetened condensed milk
• 3 cups chocolate-cookie crumbs
• Ice Cream:
• 2 cups 35% cream
• 300 ml can sweetened condensed milk
• 1 tbsp instant espresso power, such as Nescafe
• Fudgy Ganache:
• 113 g unsweetened chocolate, chopped
• 1/3 cup 35% cream
• 1/2 cup sweetened condensed milk
• 1/2 210 g pie round chocolate candies, such as Coffee Crisp Bites or Maltesers (optional)

Details

Servings 12
Preparation time 25mins

Preparation

Step 1

Flip the base of a 9" springform pan upside down. Line base with foil and wrap side band with plastic wrap. Assemble pan.

Stir 1/3 cup cream with 2 tbsp sweetened condensed milk in a medium bowl. Stir in crumbs until combined but still crumbly. Press mixture onto bottom of prepared pan and midway up sides.

Combine 2 cups cream with 300 ml can condensed milk and instant espresso in a large bowl. Beat, using an electric mixer on medium-high, until soft peaks form, 5 to 6 minutes. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferable overnight.

Microwave chocolate with 1/3 cup cream in a microwave safe bowl on medium, 1 to 2 minutes. Stir until completely smooth and melted. Stir in 1/2 cup condensed milk until no streaks remain. Pour over frozen cake. Smooth top. Arrange candies 1/4" apart around border of cake. Freeze until ganache is just firm, about 15 minutes. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.