- 12
- 25 mins
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)
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.