Cappuccino Ice Cream Torte Recipes

CAPPUCCINO TORTE

Steps:

• In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

CAPPUCCINO ICE CREAM SANDWICHES

Steps:

• Line 2 baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl and set aside.
• Whisk together the flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
• Position 2 oven racks in the center of the oven and preheat to 325 degrees F.
• Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough out until it is about 1/4-inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
• Bake the cookies, switching the sheets about halfway through the baking time, until lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
• To assemble: Turn 6 cookies upside-down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie and spread it with a spoon or butter knife to the edges of the cookies. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.

ICED CAPPUCCINO CREAM CAKE

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
• In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
• In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
• Make the topping just before serving:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
• Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.

MOCHA CRUNCH ICE CREAM CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
• For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
• Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
• Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
• Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

WHOPPERS ICE CREAM TORTE

Steps:

• For crust: mix all ingredients together and press into bottom of an 8" spring form pan.
• Chill in freezer while making filling.
• For filling: soften coffee ice cream until it can be spread over crust.
• Freeze.
• Repeat process adding softened vanilla and chocolate layers, freezing after each addition.
• Sprinkle Whoppers pieces on the top layer and freeze.
• Unmold and slice when ready to serve.

BEN & JERRY'S CAPPUCCINO ICE CREAM

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
• After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
• Makes 1 quart.

CAPPUCCINO ICE-CREAM TORTE

Steps:

• Mix softened vanilla ice cream and cinnamon in a large bowl until blended.
• Spread evenly over the bottom of an 8-in. springform pan.
• Sprinkle with crushed cookies.
• Spoon coffee ice cream on top and press evenly with the back of the spoon.
• Cover and freeze at least 5 hours, or wrap airtight and freeze up to one month.
• To serve:.
• Run a long thin knife around edge of pan to loosen torte.
• Place on a serving plate and remove sides of pan.
• Beat whipping cream until stiff with 1 tablespoons sugar (if using).
• Spoon whipped cream (or Cool Whip) into a zipper-type gallon size plastic bag. Snip off a corner and pipe small dollops of cream around edge of torte.
• Sprinkle with cinnamon and decorate with coffee-bean candies if desired.