Category : Cakes

Mocha Chip Ice Cream Cake

Ingredients

  • 1 pint dark chocolate chunk coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 6 Oreos, finely crushed
  • 14 oz. chocolate- chocolate chip ice cream, softened
  • Mocha ganache and chocolate covered coffee beans for topping


Instructions

  1. Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
  2. Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
  3. Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.

Ingredients for Mocha Ganache

  • 4 oz semisweet chocolate baking bar, chopped
  • 1 tsp instant espresso
  • 4 tbsp whipping cream, divided

Instructions for Mocha Ganache

  1. Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.
8-14-2016 |

Coconut Crunch Cake

Cake Ingredients

  • 1+ stick of unsalted butter at room temperature
  • 1.5+ cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp coarse salt
  • 1/2 cup cream of coconut (measuring after blending until smooth)
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (measuring in solid state)
  • 1 cup sugar
  • 3 large eggs

Topping Ingredients

  • 2 large egg whites
  • 1/8 tsp coarse salt
  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 cups sweetened shredded coconut
  • chocolate sauce

Instructions

  1. Preheat oven to 350. Butter and flour a 10 inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  2. Beat butter and coconut oil on medium high until smooth. Slowly add sugar; beat until pale and fluffy (3-5 minutes). Reduce speed to medium; add eggs 1 at a time, beating well after each one and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream of coconut mixture. Beat until just combined.
  3. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  4. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour. Cover with foil if browning too quickly. Let cool completely then remove from pan. Cut into wedges, drizzle with chocolate sauce.
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Blueberry Cheesecake Ice Cream Cake

Ingredients

  • 10 oz package shortbread cookies (like Lorna Doone)
  • 1/3 cup butter, melted
  • 1/2 cup blueberry preserves
  • Blueberry Cheesecake Ice Cream
  • Whipped cream, fresh blueberries and blackberries, lemon twists for topping

Instructions

  1. For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
  2. For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
  3. Top with toppings before serving.
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