Mocha ice cream cake Recipe

Name: Mocha ice cream cake
Prep time: 25 min
Cook time: 8 h 15 min
Total time: 8 h 40 min
Yield: 12 servings
Ingredients: 1/3 cup 35% cream; 2 tbsp sweetened condensed milk; 3 cups chocolate cookie crumbs; 1 tbsp instant espresso powder; 2 cups 35% cream; 300-mL can sweetened condensed milk; 113 g unsweetened chocolate, chopped; 1/3 cup 35% cream; 1/2 cup sweetened condensed milk; 1/2 210-g pkg round chocolate candies, such as Coffee Crisp Bites or Maltesers, optional

Ingredients

1/3 cup 35% cream
2 tbsp sweetened condensed milk
3 cups chocolate cookie crumbs
1 tbsp instant espresso powder
2 cups 35% cream
300-mL can sweetened condensed milk
113 g unsweetened chocolate, chopped
1/3 cup 35% cream
1/2 cup sweetened condensed milk
1/2 210-g pkg round chocolate candies, such as Coffee Crisp Bites or Maltesers, optional

PREP TIME 25m	COOK TIME 8h15m	TOTAL TIME 8h40m
YIELD 12 servings

Instructions

FLIP the base of a 9-in. 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 min. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferably overnight.
MICROWAVE chocolate with 1/3 cup cream in a microwave-safe bowl on medium, 1 to 2 min. 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 in. apart around border of cake. Freeze until ganache is just firm, about 15 min. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.

Desserts