Coconut Coffee Marbled Ice Cream Cake
A decadent layered dessert featuring alternating layers of coffee ice cream and coconut sorbet on a chocolate espresso crust, topped with a rich chocolate fudge sauce. This elegant frozen cake combines the sophisticated flavors of coffee and coconut with dark chocolate.
Ingredients
- •¾ cup chocolate wafer crumbs
- •1 teaspoon instant-espresso powder
- •2 tablespoons unsalted butter
- •1 pint coffee ice cream
- •1 pint coconut sorbet
- •3 tablespoons heavy cream
- •1 tablespoon light corn syrup
- •1 tablespoon dark brown sugar
- •1 teaspoon Dutch-process cocoa powder
- •⅛ teaspoon salt
- •2 oz bittersweet chocolate
- •1 tablespoon unsalted butter
- •1 teaspoon vanilla
- •1 piece equipment
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 2.
Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
5 min
- 3.
Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.
30 min
- 4.
Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.
120 min
- 5.
Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.
10 min
- 6.
Add butter, vanilla, and remaining chocolate and stir until smooth.
3 min
- 7.
Cool fudge sauce to warm, at least 15 minutes.
15 min
- 8.
Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.
20 min