Chocolate-Coffee Bean Ice Cream Cake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.
Karen Beck Alexandria, Pennsylvania
Chocolate-Coffee Bean Ice Cream Cake Recipe
Chocolate-Coffee Bean Ice Cream Cake
1 ¾ cups chocolate wafer crumbs (about 28 wafers) (Use chocolate cookies)
¼ cup butter, melted
2 quarts coffee ice cream, softened
1/3 cup chocolate-covered coffee beans, finely chopped
2 ¼ cups heavy whipping cream
1 cup plus 2 Tbsp. confectioners’ sugar
½ cup plus 1 Tbsp. baking cocoa
½ tsp. vanilla extract
Chocolate curls and additional chocolate-covered coffee beans
In a small bowl, combine wafer/cookies crumbs and butter; press onto the bottom and up sides of a 9 inch greased 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 and 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans. 12 servings
(Recipe for Chocolate-Coffee Bean Ice Cream Cake was in tasteofhome.com)
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