Ice cream is perfect for parties because it can be made many days in advance and left in the freezer until the party. This cake has a dark oreo base, creamy and wonderful ice cream with the taste of coffee, topped with soft cream with chocolate and coffee sauce. Can it get better?
Ingredients
Use a 20-22 cm springform pan
Cake base
- 300g Oreo cookies
- 100g Dairy butter
Ice coffee
- 4.5 dl Cream
- 260g Sweet condensed milk
- 0.5 dl Strong funnel coffee
Coffee ganache / sauce
- 200g Dark Chocolate
- 0.5 dl Strong funnel coffee
- 1 dl Cream
Topping
- 3 dl Cream
- 2 tsp Sugar
How to do it
- Grease a 20-22 cm springform pan. And put baking paper in the bottom of the form. Cut a long strip of baking paper and place around the edge of the mold.
- Melt butter. Break the biscuits in Wilfa Powerfuel XL or with a rolling pin. Pour the crumbs into a bowl and stir in the butter. Pour into the cake tin and lightly press down into the tin. Put in the fridge.
- Put the cream and condensed milk in a bowl and whisk together with the hand mixer Smooth mix to a firm cream. Finally fold in coffee and pour over the biscuit base in the spring form. Cover with plastic wrap and put in the freezer for at least 6 hours until it is frozen through.
- Coarsely chop the chocolate. Make strong coffee in a Wilfa coffee maker and heat the cream until steaming, remove from the heat and add to the chocolate. Leave for a couple of minutes before stirring until all the chocolate has melted. Cool to room temperature.
- Remove the springform pan and baking paper from the ice cream cake. Place the cake on a cake plate. Whip the cream and sugar to a stiff cream. Pour in the chocolate sauce and gently turn around a couple of times until the cream is marbled by the sauce. Pour over the cake. Serve immediately.