Chocolate-Coffee Bean Ice Cream Cake Recipe

By sheilaolim

Nutritional Facts
1 slice (calculated without garnishes) equals 512 calories, 36 g fat (20 g saturated fat), 105 mg cholesterol, 185 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.

Ingredients

• 1-3/4 cups chocolate wafer crumbs (about 28 wafers)
• 1/4 cup butter, melted
• 2 quarts coffee ice cream, softened
• 1/3 cup chocolate-covered coffee beans, finely chopped
• 2-1/4 cups heavy whipping cream
• 1 cup plus 2 tablespoons confectioners' sugar
• 1/2 cup plus 1 tablespoon baking cocoa
• 1/2 teaspoon vanilla extract
• Chocolate curls and additional chocolate-covered coffee beans

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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.
In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)
Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans. Yield: 12 servings.