CHOCOLATE-COFFEE BEAN ICE CREAM CAKE
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 512 calories, Fat 36g fat (20g saturated fat), Cholesterol 105mg cholesterol, Sodium 185mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
MOCHA ICE CREAM CAKE
Categories Cake Coffee Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
- Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
- Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
CHOCOLATE-COVERED COFFEE BEANS
After some experimenting, I've finally found a way to reproduce the delicious chocolate-covered coffee beans that you often see in coffee shops. This recipes uses 2 two ingredients: coffee beans and chocolate.
Provided by AURYANE
Categories Appetizers and Snacks Snacks
Time 1h20m
Yield 4
Number Of Ingredients 2
Steps:
- Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly.
- Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes.
- Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 17.8 g, Cholesterol 6.4 mg, Fat 8.3 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 28 mg, Sugar 14.4 g
CHOCOLATE-COFFEE ICE CREAM CAKE
If you've got a quart of coffee ice cream, try your hand at this scrumptious mocha ice cream cake with chocolate and whipped topping.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Combine wafer crumbs and butter; press onto bottom of 9-inch square pan. Freeze 5 min. Spread softened ice cream over crumb layer; freeze 20 min.
- Grate 1/2 square of chocolate; set aside. Microwave remaining chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is shiny and smooth, stirring after 30 sec. Stir in cinnamon; let stand 15 min.
- Spread chocolate evenly over ice cream layer; freeze 10 min. Spread with remaining COOL WHIP; sprinkle with reserved grated chocolate.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g
CHOCOLATE COFFEE ICE CREAM CAKE
My favorite "semi-homemade" dessert, requested often! All the elements are "store-bought" which makes it super-easy, but it looks impressive and tastes even better.
Provided by La Dilettante
Categories Frozen Desserts
Time 1h
Yield 16 squares, 16 serving(s)
Number Of Ingredients 3
Steps:
- Make one of the boxes of brownie mix according to directions, and spread into a 9" x 12" cake pan that has been lined with parchment and sprayed with non-stick spray. Bake until just done, but do not add the glaze topping packet. When cool, turn out onto a rectangular platter and put in freezer.
- In same pan, make a second batch of brownies. Cool thoroughly.
- Soften the ice cream and spread in a very thick layer (about 1" on first cake. Working quickly, flip the second cake on top and align.
- Empty both fudge glaze packets onto top of dessert, and sprinkle the hazelnuts on top. Return to freezer until ready to serve.
Nutrition Facts : Calories 402.6, Fat 16.5, SaturatedFat 4.3, Cholesterol 14.5, Sodium 212.7, Carbohydrate 59.1, Fiber 1.1, Sugar 39, Protein 5.5
SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
- Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
- Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.
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