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Coconut Coffee Marbled Ice Cream Cake

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Coconut Coffee Marbled Ice Cream Cake

Coconut Coffee Marbled Ice Cream Cake

amanda

Equipment

  • - Electric Mixer (Hand or Stand)

  • - Ice Cream Scoop

  • - Mixing Bowls (Set of 2)

  • - Silicone Baking Mat

  • - Springform Pan

  • - Cake Tin

  • - Ice Cream Mold

  • - Ice Cream Screw

  • - Ice Cream Freezer

  • - Cooling Rack

Ingredients

  • 3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)

  • 1 teaspoon instant-espresso powder

  • 2 tablespoons unsalted butter, melted

  • 1 pt premium coffee ice cream, softened slightly

  • 1 pt premium coconut sorbet, softened slightly

  • 3 tablespoons heavy cream

  • 1 tablespoon light corn syrup

  • 1 tablespoon packed dark brown sugar

  • 1 teaspoon unsweetened Dutch-process cocoa powder

  • 1/8 teaspoon salt

  • 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

  • 1 tablespoon unsalted butter

  • 1 teaspoon vanilla

  • a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold; parchment paper; an offset metal spatula

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 375°F.
2

Instruction 2

Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
3

Instruction 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.
4

Instruction 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.
5

Instruction 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.
6

Instruction 6

Add butter, vanilla, and remaining chocolate and stir until smooth.
7

Instruction 7

Cool fudge sauce to warm, at least 15 minutes.
8

Instruction 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.
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