For the recipe of this coffee and chocolate ice cream cake, we might reduce the amount of chocolate chips that MAYBE are a bit too much… an obligatory preamble!
It’s a semifreddo, an easy quick dessert that clearly requires a decent cooling time in the fridge, so make it in advance and keep it at your disposal in the freezer. Garnish it with melted chocolate in the microwave or a double boiler just those 10 minutes before serving because… the heat is not missing during this summer period!
The dark chocolate melted solidifies in 3 seconds when in contact with the cold of the dessert and then with this heat becomes chewable and creamy in a few minutes!
The combination of coffee and chocolate is superb, the enveloping taste and not adding sugar already present in the condensed milk, the coffee and chocolate ice cream cake does not result in cloying or too sweet, at least for me!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for COFFEE AND CHOCOLATE ICE CREAM CAKE
- 8.8 oz mascarpone
- 1 cup whipping cream
- 1.5 tsp instant coffee
- 2.5 tbsp water
- 4.4 oz chocolate chips
- 5.9 oz condensed milk
- as needed wafers
Tools for COFFEE AND CHOCOLATE ICE CREAM CAKE
20 x 10 cm loaf pan
- Loaf Pans
- Hand Whisks
- Stand Mixers
- Electric Whisks
PREPARATION FOR COFFEE AND CHOCOLATE ICE CREAM CAKE RECIPE
First, I heat the water on the stove or microwave and dissolve the instant coffee, then let it cool.
In a bowl, I pour the mascarpone, fresh whipping cream, and condensed milk and mix everything with electric whisks until I obtain a smooth, homogeneous, fluid cream.
I gradually add the dissolved coffee using the electric whisks or, if preferred, a hand whisk.
I also add the dark chocolate chips and mix with a spatula like a marisa.
I line a loaf pan with food-grade plastic wrap and place chocolate wafers covering the whole base.
I pour part of the freshly made cream and then make another layer of wafer cookies and repeat this step for the last time, finishing with crunchy chocolate cookies.
Seal the pan with plastic wrap and place in the freezer for several hours, I leave it overnight.
At least 15 minutes before enjoying this coffee and chocolate ice cream cake, melt the chocolate in a double boiler or microwave and then pour it over the cake, covering the wafer layer.
Here is the spoon dessert ready with mascarpone, cream, condensed milk, and coffee!
Bon appetit!
Annalisa
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I also leave you the collection of semifreddo recipes
READ → https://blog.giallozafferano.it/asilannablu/20-semifreddi-facili-veloci-e-squisiti/
Start browsing my blog and read the LIST OF ALL RECIPES!
