TIRAMISU ICE CREAM CAKE
This
tiramisu ice cream cake layers no-churn coffee ice cream, cake and chocolate
for a decadent treat that's great for entertaining.
Course Dessert
Cuisine Italian
Keyword tiramisu
ice cream cake
Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total
Time 1 hour 35 minutes
Calories 383 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the ice cream:
·
1 cup of
cold heavy cream
·
3/4 cup of
sweetened condensed milk
·
3/4 cup of
mocha flavored International Delight Iced Coffee
·
One
16 ounce pound cake , homemade or store bought
·
1
1/2 cups of semisweet chocolate chips
·
1/4 cup +
2 tablespoons of heavy cream
·
Garnishes (optional):
·
1/2 cup cold
heavy cream
·
1 tablespoon sugar
·
1 semisweet
chocolate bar
Instructions
1.
For
the ice cream:
2.
In
the bowl of a mixer fitted with a whisk attachment, beat the heavy cream until
stiff peaks form, about 3-4 minutes. In another bowl, stir together the iced
coffee and condensed milk. Pour the coffee mixture into the whipped cream a
little at a time, gently folding it into the whipped cream until all of the
coffee mixture has been added.
3.
Pour
the ice cream base into a container and freeze for at least 3 hours, or up to a
week.
4.
Heat
the 1/4 cup + 2 tablespoons of heavy cream on the stove or in the microwave
until it's scalding hot - there will be little bubbles and it will be about to
boil. Pour the heavy cream over the chocolate chips and stir until the
chocolate is completely melted. If the chocolate doesn't melt all the way in
the hot cream you can microwave it for 5 seconds at a time until the mixture is
smooth; let the ganache cool for 5 minutes.
5.
Slice
the pound cake in half lengthwise (this is easier to do if it's cold). Spread
1/3 of the ganache over the bottom layer of cake. Spread the ice cream over the
ganache, creating a smooth even layer. You may need to let you ice cream sit at
room temperature for a few minutes to reach a spreadable consistency. Place the
cake and ice cream layer in the freezer until it's frozen solid, about an hour.
Remove from the freezer and spread with another 1/3 of ganache. Place the
second cake layer on top. Freeze for 30 minutes.
6.
Microwave
the remaining ganache for about 10 seconds until it reaches a pourable
consistency. Remove the cake from the freezer and pour the remaining ganache
over the top, spreading to coat the top evenly. Place the cake back into the
freezer until the ganache sets up, about 15-20 minutes. You can serve the cake
as is or add the optional garnishes (see below).
7.
For
the garnishes:
8.
Beat
the heavy cream with a mixer until stiff peaks form, about 3-4 minutes. Add the
sugar and beat for 30 more seconds. Place the whipped cream into a large piping
bag fitted with a star tip and pipe a design on top of the cake.
9.
Warm
the chocolate bar in your hands or in a warm spot until your finger leaves a
print when you touch the surface of the chocolate. Using a vegetable peeler,
shave off chocolate curls. Place the curls on top of the whipped cream.
10. The finished cake can be stored, loosely
covered in the freezer, for up to 5 days.
Recipe
Notes
Make Ahead: The ice cream
can be made up to a week in advance. The entire cake can be assembled and
stored in the freezer up to 5 days before you're ready to serve it.
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