COFFEE AND FUDGE SEMIFREDDO
Steps:
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
COFFEE ICE BOX CAKE
Steps:
- This recipe is more a "strategy" than a real recipe. The idea is to quickly soak the cake or lady fingers in coffee and set a layer in a 8-inch square glass baking pan. Cover with a layer of whipped cream flavored to taste, layer soaked cake, then whipped cream; do two layers at least
- Refrigerate, covered overnight.
- VARIATIONS: If you like this idea with fruit, then soak cake in diluted liqueur, then sandwich cream and fruit in between.
FUDGY ICE CREAM CAKE
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
- In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
- Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
- To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
- In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 448 g, Fat 27 g, Fiber 2 g, Protein 5 g, SaturatedFat 16 g
S'MORES COFFEE AND FUDGE ICE CREAM CAKE
A decadent impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead.
Provided by MarieRynr
Categories Frozen Desserts
Time P1DT1m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Finely grind graham crackers, toasted almonds and 3 TBS sugar in processor.
- Add 1/2 cup melted butter; process mixture until moist crumbs form.
- Press mixture onto bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
- Bake crust until edges are golden, about 12 minutes.
- Cool completely before proceeding.
- Spread 2 cups softened ice cream in cooled crust.
- Spoon 3/4 cup Fudge Sauce over.
- Freeze until sauce is just set, about 10 minutes.
- Repeat layering with 2 cups ice cream, then 3/4 cups sauce.
- Freeze until sauce is just set.
- Spread remaining 2 cups ice cream over.
- Cover and freeze cake overnight.
- Refrigerate remaining sauce.
- Preheat broiler.
- Warm remaining fudge sauce.
- Place cake in pan on baking sheet.
- Spread marshmallow creme over top.
- Sprinkle miniature marshmallows in a single layer over top.
- Broil, just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
- Run knife between pan sides and cake to loosen.
- Remove pan sides.
- Cut cake into wedges.
- Serve cake immediately with warm fudge sauce.
Nutrition Facts : Calories 810, Fat 34.3, SaturatedFat 15.2, Cholesterol 52.9, Sodium 484.9, Carbohydrate 118.7, Fiber 5.4, Sugar 72.5, Protein 11.5
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
S'MORES COFFEE AND FUDGE ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Family Reunion Bon Appétit Peanut Free Soy Free Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Finely grind graham crackers, toasted almonds, and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.
- Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
- Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in a single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.
COFFEE ICE CREAM FUDGE CAKE
Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!
Provided by Andrew
Categories Ice Cream Cake
Time 9h
Yield 10
Number Of Ingredients 10
Steps:
- To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.
- To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.
- The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.
Nutrition Facts : Calories 960.2 calories, Carbohydrate 101.8 g, Cholesterol 201 mg, Fat 58.1 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 30.4 g, Sodium 345.9 mg, Sugar 69.9 g
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