Steps for the coffee ice cream cake

• To make this fantastic coffee ice cream cake, you need to first prepare the cookie base. Melt the butter in a small pot and let it cool slightly. Crush the Pan di Stelle cookies in a food processor. Pour the cookies into a bowl, add the melted butter, and mix to form a sandy texture. Line the base of an 8-inch springform pan with parchment paper and press in the cookie mixture. Level the base well using the back of a spoon and refrigerate to set for about 20 minutes or freeze for 10 minutes.

  

• In a bowl, whip the cold heavy cream from the fridge with an electric mixer and the instant coffee. When the cream is thick and whipped, slowly add the cold sweetened condensed milk and continue to whip with the electric mixer until you obtain a fluffy mixture. If using brewed espresso, prepare it in advance, let it cool, and add it only after the cream and condensed milk have been whipped together. Retrieve the pan from the freezer and pour half of the coffee cream, arrange a layer of Pan di Stelle cookies, and pour the remaining cream, leaving some tablespoons for the peaks. Put the remaining cream in a piping bag with a plain tip and create the peaks. Place in the freezer to set for 4-5 hours.

  

• Take the cake from the freezer and gently remove the ring or circle with the help of a blowdryer, remove the parchment paper, and place it on a serving plate. Decorate the surface with unsweetened cocoa powder and wafer roll sticks.

  

• And here is the coffee ice cream cake ready to serve. I hope you like this latest recipe of mine, see you next time friends.