For the recipe of this coffee and chocolate ice cream cake, perhaps we can reduce the amount of chocolate chips, which MIGHT be a bit much…an obligatory premise!
It’s a semifreddo, an easy quick dessert that clearly requires a decent chilling time in the fridge, so make it in advance, keep it in your freezer, and garnish it with melted chocolate in the microwave or bain-marie just 10 minutes before serving it because…the heat is not lacking in this summer period!
The melted dark chocolate solidifies in 3 seconds when in contact with the cold of the dessert, and then with this heat, it becomes chewy and creamy in a few minutes!
The combination of coffee and chocolate is superb, with an enveloping taste, and by not adding sugar that is already present in the condensed milk, the coffee and chocolate ice cream cake is not 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, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for COFFEE AND CHOCOLATE ICE CREAM CAKE
- 8.8 oz mascarpone
- 1 cup heavy whipping cream
- 8 g instant coffee
- 1.4 oz water
- 4.4 oz chocolate chips
- 6 oz sweetened condensed milk
- as needed wafer
Tools for COFFEE AND CHOCOLATE ICE CREAM CAKE
Loaf pan 8 x 4 inches
- Loaf pans
- Hand whisks
- Stand mixers
- Electric whisks
FOR THE PREPARATION OF THE COFFEE AND CHOCOLATE ICE CREAM CAKE
First, I heat the water on the stove or in the microwave and dissolve the instant coffee, then let it cool.
In a bowl, I pour the mascarpone, fresh heavy whipping cream, and sweetened condensed milk, and with the electric beaters, I mix everything, obtaining a smooth, homogeneous, fluid cream.
I slowly add the dissolved coffee using the electric beaters or, if you prefer, a hand whisk.
I also add the dark chocolate chips and mix with a spatula like a marisa.
I line the loaf pan with plastic wrap and place the chocolate wafers on the bottom, covering the entire base.
I pour part of the freshly made cream, then make another layer of wafer cookies wafer and repeat this process one last time, ending with crispy chocolate cookies.
I seal the pan with plastic wrap and place it in the freezer for several hours, or overnight.
At least 15 minutes before enjoying this coffee and chocolate ice cream cake, I melt the chocolate in a bain-marie or microwave and then pour it over the cake, covering the wafer layer.
Here is the spoon dessert with mascarpone, cream, sweetened condensed milk, and coffee ready!
Enjoy your meal!
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!
